In the fruit and vegetable box that arrives at my house (almost) every week, lately, mixed chicory is never missing. For me, it is a delight, I like it a lot.
I know that chicory can also be cooked, that is, made in a cooked version, and every week I promise myself to try it. But then I always end up eating it all in salads, because I like it a lot… Oh already! I already said I like it a lot… 😃
In short… yes, I like it (a lot!) raw, in salad. By itself, or with additions, that is, with other varieties of radicchio or lettuces or other vegetables, seasoned with oil and vinegar (usually balsamic) or in the big salads as a single dish, with the addition of cheese or tuna, oilseeds and dried fruit. Or with tofu.
In my challenging journey towards reducing cheese on our table, cheese which we are fond of and should eat less (and not just for the low-sodium reasons you are well aware of), tofu is the substitute I use most frequently. Fortunately, even though it is entirely different from cheese, we like it a lot and eat it very willingly. 🙂
Tofu is indeed a strange food, not very compatible with the Italianity that we all like to see in our dishes, and especially that Italianity that we like to eat. But for some reason I can’t even explain, I (and we) like it. And I like cooking it.
Cooked in the pan as I did today, spiced and with a crunchy coating all around, it lends itself well to being added to a slightly bitter salad like this mixed chicory.
Do you want to try? 🤗
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Fusion
- Seasonality: Autumn, Winter, and Spring
Ingredients
No need to add weights, it’s a mixed salad, so mix it as you like. 😉
- chicory (mixed)
- radishes
- walnuts
- pine nuts
- tofu
- curry
- whole-grain cornmeal
- extra virgin olive oil
- balsamic vinegar
Tools
- Pan non-stick
Steps
First, clean and wash the chicory.
Then proceed with the cooking of the tofu in a pan:
– rinse the tofu block under running water
– cut it into cubes
– place it in a pan with a drizzle of oil and curry to taste
– cook for a few minutes until the tofu cubes are golden.
– pour the cornmeal into the pan and sauté to make it stick to the tofu (if necessary, moisten with a little oil).
Assemble the mixed chicory salad in a bowl adding some sliced radishes, walnuts, and pine nuts (or other nuts or seeds to taste, like almonds, pecans, pumpkin seeds).
Let the tofu cubes cool slightly and add them to the salad.
Dress with oil and balsamic vinegar (I used the cream version).
With a couple of slices of homemade bread, or some crackers or breadsticks, you will have a balanced (and vegan) single dish.
And the satisfaction of eating something good and healthy will be yours. 😊
If curry isn’t for you, try sautéing the tofu with turmeric and pepper, or with saffron, sage, and chili pepper. 😋
And if… not even this time I convinced you to taste tofu (there will be a next time, right?), try with a dice of croutons, like in this radicchio salad with croutons. 😊
Salt-Free Tips
One of the greatest satisfactions of eliminating added salt from your table is experienced with salads. All salads, whether composed of lettuces, especially the more delicate ones like butterhead or cabbage, or of radicchio and chicory, as is the case with the chicory in this recipe, are much tastier if seasoned without salt. 🙂 Mainly because they remain crunchy rather than becoming soft and soggy due to the salt.
Each vegetable has its own specific flavor, why not enjoy it instead of flattening and hiding it behind the salty taste of salt? 😉
The following three simple tips for dressing this mixed chicory salad are valid for all salads:
– add nuts or oilseeds, which give flavor and crunchiness, as well as provide essential nutrients needed throughout the day
– season with vinegar or lemon
– add, if you like, a sweet note, such as raisins.
– add, if you like, a sweet note, such as raisins.
If you are interested in reducing or eliminating salt, always remember to:
Reduce salt gradually, the palate must get used to it slowly and should not notice the progressive reduction.
Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
Use seeds. Sesame, pine nuts, almonds, walnuts…
Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
Use my salt-free vegetable granules
Prefer fresh foods.
Avoid cooking in water, prefer cooking methods that do not disperse flavors (griddle, foil, steam, microwave)
Avoid bringing the salt shaker to the table!
Sometimes allow yourself a treat. It is good for the mood and helps to persevere.
If you don’t want, or cannot, give up salt:
You can still try my recipes by salting according to your habits.
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