Chicories Recipe

Wash and spin-dry the mixed chicories until crisp. Tear larger leaves into bite-sized pieces, leaving delicate frisée and endive pieces whole as desired.

Thinly slice 1/4 cup red onion into half-moons and roughly chop 1/4 cup parsley leaves. Place chicories, sliced onion, and parsley in a large mixing bowl and gently toss to combine.

Scatter 3 oz crumbled feta over the greens just before serving and serve with lemon wedges on the side for optional brightening.

Blend herbs and liquids

In a blender or food processor combine 1/2 cup tahini, 1/2 cup warm water, 3 tbsp fresh lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, and 1 tbsp chopped fresh mint. Blend until smooth and creamy. If the mixture is very thick, add warm water 1 tablespoon at a time to reach a pourable but coating consistency (should be like heavy cream).

Season

Taste and add 3/4 tsp salt and 1/4 tsp black pepper, blending briefly to incorporate. Adjust lemon or salt to taste. Transfer dressing to a jar and refrigerate until ready to use. Dressing will keep 3–4 days refrigerated.

Before dressing the salad, give the dressing a quick stir or shake to recombine if it has separated.

Toast sunflower seeds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Remove from heat and let cool slightly.

In a small bowl or spice grinder combine the toasted sunflower seeds, 1 tsp dried oregano, 1 tsp sumac, 1 tbsp toasted sesame seeds, 1/2 tsp sea salt, and 1/4 tsp ground black pepper.

Pulse briefly in a spice grinder or chop with a chef’s knife to create a coarse crumbly mixture. If the mixture seems dry and you prefer a slightly tacky za'atar, stir in up to 1 tsp olive oil. Taste and adjust salt or sumac.

Sprinkle the sunflower seed za'atar over the dressed salad just before serving so it stays crunchy.

Dress the prepared chicories: drizzle about 3–4 tablespoons of the green tahini dressing over the 8 cups of mixed chicories, tossing gently to coat. Add more dressing to taste but avoid overdressing; the leaves should be lightly glazed.

Sprinkle the sunflower seed za'atar evenly over the dressed salad, then scatter the crumbled feta if not already added. Serve immediately with lemon wedges for squeezing over individual portions.

Leftovers: keep dressing and za'atar separate from greens and assemble just before serving to maintain texture.