Chicories with Agrodolce Vinaigrette
4
- Prep Time15 mins
- Total Time30 mins
- Makes8 servings
Recipe by Tara O’Brady. Produced by Sun Ngo. Photography by Christie Vuong. Prop Styling by Nicole Billark. Food styling by Michelle Rabin. Press-on nails courtesy of KISS.
This salad of bitter greens provides essential brightness to a holiday table. The vinaigrette is inspired by agrodolce, a sticky and tart Italian condiment usually served with meat and veg.
Ingredients
1/2 cup hazelnuts
6 tbsp maple syrup
1/4 cup golden raisins or sultanas
1 large shallot, minced
1/2 cup sherry vinegar
4 tsp grainy mustard
1 cup extra-virgin olive oil
1 1⁄2 tsp kosher salt, divided
1/2 tsp pepper
12 cups mixed chicories (frisée, endive, treviso, radicchio, escarole), roughly torn into large pieces
Instructions
Heat a medium frying pan over medium. Add hazelnuts. Toast, stirring often, until lightly golden in spots, about 5 min. Remove from heat and set aside to cool completely. Place cooled nuts in a mortar and use the pestle to crush into a fine meal. Store in an airtight container until needed.
Pour maple syrup into a microwave-safe bowl. Microwave on low until bowl is just warm to the touch, about 15 sec. Add raisins and soak for 5 min.
Whisk shallot, vinegar and mustard into raisin mixture. While whisking, slowly drizzle in oil until dressing is emulsified. Whisk in 1 tsp salt and pepper. Taste and, if needed, adjust seasoning. Pour vinaigrette into a 500-mL mason jar, then cover and refrigerate for up to 1 day.
To serve, bring vinaigrette to room temperature. (It will thicken when chilled; give it a few good shakes to loosen it up.) Season mixed greens with remaining 1⁄2 tsp salt in a large bowl. Drizzle greens with vinaigrette and toss, then transfer to a platter. Sprinkle with hazelnut meal.
Kitchen tip
Blanching hazelnuts in boiling water before toasting them will reduce the risk of burning.