Chicory Salad with Clementine Dressing
A stunning winter chicory salad with a warm caramelised shallot and clementine dressing, pomegranate seeds, crushed pine nuts, and fresh chervil. On the table in 25 minutes.
Servings: 2
Calories: 245kcal
Equipment
- Pestle and mortar (or rolling pin and zip-lock bag)
Ingredients
- 1 tablespoon pine nuts
- 1 large shallot sliced ½ inch thick
- 4 clementines or 2 oranges, juiced
- ½ cup fresh pomegranate seeds
- ½ tablespoon red wine vinegar or white balsamic vinegar
- 1½ tablespoons extra virgin olive oil
- ½ teaspoon runny honey
- 2 mixed colour chicory heads
- A few sprigs of fresh chervil flat-leaf parsley, or tarragon
Instructions
- Toast the pine nuts: Place the pine nuts in a large dry frying pan over medium heat. Toast for 2-3 minutes, shaking the pan regularly, until golden. Watch them closely — they go from golden to burnt fast. Tip into a pestle and mortar and crush until fine. Set aside.1 tablespoon pine nuts
- Caramelise the shallot: Peel and slice the shallot into ½ inch (½ cm) thick rounds. Add to the same dry pan over medium heat. Dry fry for 5 minutes, tossing regularly, until lightly charred at the edges and soft in the middle. Don't rush this step — the char is what adds depth to the dressing.1 large shallot
- Build the warm dressing: Juice the clementines and pour the juice directly into the pan with the shallots. Let it simmer for 1-2 minutes until slightly reduced, then remove from the heat. Add the red wine vinegar, 1½ tablespoons of olive oil, and honey. Season generously with sea salt and black pepper. It should taste slightly too acidic and salty at this stage — that's exactly right. The chicory balances it out.4 clementines, ½ tablespoon red wine vinegar or white balsamic vinegar, 1½ tablespoons extra virgin olive oil, ½ teaspoon runny honey
- Prep the chicory: Slice the chicory heads in half lengthways and separate the leaves. Place in a large salad bowl.2 mixed colour chicory heads
- Dress and serve: Spoon the warm dressing over the chicory leaves. Scatter over the pomegranate seeds, pick over the chervil sprigs, and sprinkle with the crushed pine nuts. Toss gently to coat and serve immediately.½ cup fresh pomegranate seeds
Notes
- Dress right before serving — chicory wilts quickly once dressed.
- Chervil can be replaced with flat-leaf parsley, tarragon, or a mix of both.
- Add torn mozzarella or goat cheese to turn this into a starter.
- Works with endive if you can't find chicory.
- Dressing keeps in the fridge for 3 days — reheat gently before using.
Nutrition
Calories: 245kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 5mg | Potassium: 436mg | Fiber: 5g | Sugar: 22g | Vitamin A: 2IU | Vitamin C: 78mg | Calcium: 55mg | Iron: 1mg
