Chicory is the sprout of a specific variety of Catalonian chicory, widely used in Roman and central Italian cuisine, but now it’s starting to spread to other regions… in season I easily find them at the supermarket. Generally, they are consumed raw, in salads, they have a fresh and delicate flavor, and they usually pair well with an anchovy-based dressing. In this case, I propose them paired with oranges, seasoned with orange juice and mustard. The chicory and orange salad is very easy, perfect as a light and tasty side dish, try it too!
Here are other tasty recipes:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: No Cooking
- Cuisine: Vegetarian
- Seasonality: Winter, Spring
- Energy 33.13 (Kcal)
- Carbohydrates 2.37 (g) of which sugars 1.72 (g)
- Proteins 1.26 (g)
- Fat 1.68 (g) of which saturated 0.21 (g)of which unsaturated 0.30 (g)
- Fibers 3.19 (g)
- Sodium 136.03 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 head chicory
- 2 oranges
- 2 tbsp Taggiasca olives (as desired)
- 1 tbsp mustard
- extra virgin olive oil
- salt
- pepper
- cubes ice
- lemon juice
Tools
- Bowl
- Citrus Juicer
- Cutting Board
- Colander
Preparation
Clean the head of chicory: remove the tougher end part, remove the green leaves and save them for other preparations.
Separate all the sprouts with a small knife and wash them well under running water.
Slice each sprout into thin strips lengthwise.
Soak them in a bowl with cold water, adding a few cubes of ice and a splash of lemon juice.
Let them soak for about an hour, so the chicory will curl and become crisp.
Afterwards, drain the chicory and let it dry.
Squeeze the juice of one orange and pour it into a small bowl. Add the mustard, a drizzle of olive oil, salt and pepper.
Mix well with a fork or whisk.
Slice the other orange into slices. If untreated, you can leave the peel on, otherwise remove it.
Transfer the chicory into a bowl, add the orange slices and Taggiasca olives. Add the dressing and mix well.
The chicory and orange salad is ready. I recommend letting it marinate for 15-20 minutes before serving, so it will be more flavorful.
Tips and Notes
The outer leaves of the head can be cooked like regular chicory, in a pan with oil and garlic.
The soaking water must be very cold if you want the chicory to be crisp and curly. Lemon juice makes them sweeter and keeps them white.
FAQ (Frequently Asked Questions)
Can I skip adding mustard?
Of course, you can simply season with oil, orange juice, salt, and pepper.
Can I enrich the dish with other ingredients?
You can add oil-packed anchovies or cubed feta.
