Chicory Salad Recipe
Hazelnut, citrus, currants, blue cheese, bagna càuda
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Ingredients
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Salad Base
Citrus Dressing
Bagna Càuda
Method
Prepare Salad Base
- 1
Prepare Chicory
Wash and dry the chicory leaves thoroughly. Tear or chop them into bite-sized pieces and place them in a large salad bowl.
- 2
Toast Hazelnuts
Preheat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast in the oven for about 10 minutes or until fragrant. Remove from the oven, let cool, and roughly chop.
- 3
Add Currants and Cheese
Add dried currants and crumbled blue cheese to the salad bowl with chicory.
Make Citrus Dressing
- 4
Combine Ingredients
In a small bowl, whisk together orange juice, lemon juice, olive oil, salt, and black pepper until well combined.
Prepare Bagna Càuda
- 5
Cook Garlic and Anchovies
In a small saucepan over low heat, combine minced garlic cloves and anchovy fillets. Stir occasionally until the garlic is soft and the anchovies have dissolved, about 10 minutes.
- 6
Assemble Salad
- 7
Combine and Serve
Pour the citrus dressing over the chicory salad and toss gently to combine. Drizzle the warm bagna càuda over the salad just before serving. Garnish with the toasted hazelnuts.