The chicory sprout salad with South Tyrol PGI Speck is a tasty side dish, which can also be turned into a main dish by adding a hard-boiled egg.
This version is practically a mix of the typical Roman chicory sprout salad with anchovies and the field chicory salad with Speck and hard-boiled eggs, typical of South Tyrol.
It’s really delicious, the South Tyrol PGI Speck adds the right saltiness, so there’s no need to add salt to the dressing, just a sprinkle of pepper for those who like it. Try it, you’ll love its freshness and crunchiness!
If you like South Tyrol PGI Speck, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 1 Minute
- Preparation time: 25 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1 head chicory sprouts (catalogna chicory with sprouts)
- 2.5 oz South Tyrol PGI Speck
- 2 eggs
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- 1 tbsp apple cider vinegar or white balsamic vinegar
- to taste pepper
Steps
To prepare the chicory sprout salad with South Tyrol PGI Speck, remove the outer leaves of the catalogna chicory to reach the center, which are the sprouts, the chicory sprouts indeed.
Gently detach the chicory sprouts from the base and wash them under running water. Then cut each sprout in half, and then each half into thin strips.
As you cut them, immerse them in plenty of ice water. Let them rest in the ice water for at least an hour. This will help reduce the bitter taste and make them curl.
Meanwhile, remove the rind from the slices of South Tyrol PGI Speck and cut them into strips. Place the strips of South Tyrol PGI Speck in a pan and roast until crispy. If necessary, add a drizzle of oil.
Put the eggs in a saucepan covered with water, bring to a boil and let them boil for 8 minutes. Then let them cool in cold water, peel and set aside.
For the dressing, peel the garlic, chop it finely and put it in a small bowl with extra virgin olive oil, vinegar, and pepper to taste. Mix.Drain the chicory sprouts, pat them dry with the help of a clean tea towel, and place them in a bowl. Add the crispy strips of South Tyrol PGI Speck and the garlic and oil-based dressing. Mix everything well.
Arrange the chicory sprouts with South Tyrol PGI Speck on two plates, place a sliced egg on each, and serve.
