Catalonian chicory with hazelnuts and olives, a delicious and quick side dish that pairs well with any meal. Ideal for serving at the Christmas table because it is seasonal and an unusual side dish. With the rest of the chicory, we can prepare puntarelle and cook all the scraps: nothing is wasted from this vegetable, not even the core. Once I tried it raw and seasoned like this, I couldn’t do without it anymore. Slightly bitter in taste, typical of the chicory family, it aids digestion, is diuretic and anti-aging. Particularly, Catalonian chicory is rich in vitamin A and vitamin C besides minerals. It’s also perfect for low-calorie diets since 100 grams of this vegetable has only 10 kcal.
Here are some links to simple and delicious side dishes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 14 oz Catalonian chicory
- 2 tbsp hazelnuts
- 2 tbsp Taggiasca olives
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- to taste salt
Tools
- 1 Bowl
- 1 Cutting board
- 1 Knife
Preparation
For this recipe, we will use only the green leaves of the Catalonian chicory, which are usually discarded when preparing Roman-style Puntarelle. I usually boil and sauté them as I do with wild chicory, but in this case, we will make a delicious little salad. After removing all the leaves from the vegetable head, we gather them together and with a clean cut, remove all the white parts as they can be tougher. Slice the green part into strips.
Soak them for a few minutes to soften any soil residues and rinse under running water. Dry them well, using a salad spinner or a cotton cloth. At this point, coarsely chop both the hazelnuts and the Taggiasca olives.
Place the salad in a large bowl and season it immediately with extra virgin olive oil, white wine vinegar, salt to taste, and Taggiasca olives.
Finally, add the hazelnuts and mix all ingredients well.
Serve our Catalonian chicory with hazelnuts and olives immediately after dressing as it might wilt if left too long.
Advice
Catalonian chicory can be kept in the refrigerator for a few days, unseasoned. Otherwise, only for one day before it wilts irreparably.
If you want to prepare in advance for an event, you can prepare everything and assemble it at the last moment.
If you want to prepare in advance for an event, you can prepare everything and assemble it at the last moment.
