Chicory Salad, Hazelnut, Citrus, Currants, Blue Cheese, Bagna Càuda Recipe
Make Chicory Salad, Hazelnut, Citrus, Currants, Blue Cheese, Bagna Càuda Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Toppings
Citrus Dressing
Bagna Càuda
Method
Preparing the Salad Base
- 1
Wash and Prepare Greens
Thoroughly wash the chicory leaves and curly endive under cold running water. Shake off excess water and tear the leaves into bite-sized pieces. Place them in a large salad bowl.
Preparing the Toppings
- 2
Prepare Hazelnuts
Preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10 minutes, or until they are golden and fragrant. Let them cool, then roughly chop.
- 3
Add Currants and Cheese
Add the dried currants to the bowl of greens. Crumble the blue cheese over the top of the salad.
Making the Citrus Dressing
- 4
Mix the Dressing
In a small bowl, whisk together the orange juice, lemon juice, olive oil, salt, and black pepper until well combined.
- 5
Dress the Salad
Drizzle the citrus dressing over the salad and gently toss to combine all ingredients.
Preparing the Bagna Càuda
- 6
Cook the Garlic and Anchovies
In a small saucepan, gently heat the olive oil over low heat. Add the garlic cloves and anchovy fillets. Cook, stirring occasionally, for about 10 minutes, or until the garlic is soft and the anchovies have dissolved.
- 7
Serve the Salad with Bagna Càuda
Transfer the salad to a serving platter. Serve the warm bagna càuda on the side, allowing guests to dip the salad into the warm sauce.