Best 3 Chicory And Carrot Salad Recipes
In the realm of salads, one that stands out for its vibrant colors, delightful crunch, and refreshing taste is the Chicory and Carrot Salad. This salad combines the slightly bitter notes of chicory with the sweet and earthy flavors of carrots, resulting in a harmonious blend of flavors. Accompanying the main salad are three additional recipes that offer variations and complementary dishes: a zesty Lemon Vinaigrette, a creamy Feta Dressing, and garlicky Croutons. These recipes, when combined, create a symphony of flavors and textures that will tantalize your taste buds and leave you craving more.
**Main Salad Recipe:**
* Chicory and Carrot Salad: This recipe forms the foundation of the dish, showcasing the perfect balance between chicory's bitterness and carrots' sweetness. Fresh and crisp, this salad is a delightful combination of flavors and textures.
**Accompanying Recipes:**
* Lemon Vinaigrette: This tangy and zesty dressing is a classic complement to the Chicory and Carrot Salad. Its bright acidity cuts through the bitterness of chicory, while the subtle sweetness of honey adds a touch of balance.
* Feta Dressing: For those who prefer a creamy and flavorful dressing, the Feta Dressing is an excellent choice. Creamy feta cheese, tangy Greek yogurt, and a hint of garlic come together to create a dressing that perfectly coats the salad, adding a luscious richness.
* Croutons: These golden-brown and garlicky croutons add a delightful crunch and savory flavor to the salad. Made with simple ingredients like bread cubes, olive oil, and garlic, they elevate the salad's texture and add an extra layer of flavor.
Together, these recipes create a完整的 salad experience that is both visually appealing and bursting with flavor. Whether you're a fan of bitter greens, appreciate the sweetness of carrots, or simply enjoy a well-balanced and delicious salad, the Chicory and Carrot Salad is sure to satisfy your cravings.
CARROT, CHICORY & MANDARIN SALAD WITH BURRATA & WALNUTS
Celebrate carrots with this fab salad that combines them with chicory, mandarin, burrata and walnuts to give lots of different colours, textures and flavours
Provided by Rosie Birkett
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 50m
Number Of Ingredients 20
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the carrots in a roasting tin, and drizzle with a little olive oil, the cumin and coriander seeds, honey, mandarin zest and juice, and some seasoning. Toss to coat the carrots thoroughly.
- Put the chickpeas in another roasting tin and drizzle with some more oil. Toss with the chilli flakes, rosemary and a little seasoning. Roast both tins for 30-35 mins until the chickpeas are crisp and golden and the carrots are tender.
- To make the salsa, blitz the walnuts in a food processor until coarsely chopped, then add the anchovies, harissa and parsley, and blitz again to combine. Mix together the lemon and mandarin juices, then add 1 tbsp to the salsa along with the olive oil. Blitz to combine, and season to taste.
- Heat some rapeseed oil in a non-stick frying pan over a high heat. Fry the mandarin segments until starting to caramelise and char. To assemble the salad, put the fregola and chicory in a large salad bowl, season, and add some of the lemon and mandarin juice. Toss to coat, then arrange on a sharing platter. Top with the chickpeas, roast carrots, burrata and charred mandarin, then dress with the salsa to serve.
Nutrition Facts : Calories 829 calories, Fat 57 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 20 grams sugar, Fiber 13 grams fiber, Protein 23 grams protein, Sodium 2.1 milligram of sodium
CHICORY AND CARROT SALAD
Can be prepared in 45 minutes or less.
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a bowl whisk together the vinegar, the mustard, the sugar, the water, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the chicory and the carrot and toss the salad well.
COLORFUL CHICORY SALAD WITH ANCHOVY DRESSING
The Italian chicory called radicchio comes in many guises. The round-headed radicchio di Chioggia is the most commonly known here, but the others, like the elongated Treviso and the curly fingered Tardivo are increasingly available. They sport shades of red, from burgundy to crimson to oxblood. The chicory family is a large one, though, and other members come in other colors, such as the fetchingly speckled yellow-cast Castelfranco; pale green broad-leafed escarole; curly endive or pointy-leaved Belgian endives, which are ivory or pink. All feature a pleasantly bittersweet flavor and require a somewhat assertive vinaigrette. Use only one type of chicory if you wish, but a colorful mixture of many kinds is a sight to behold.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Tear radicchio or Castelfranco leaves into rough 2-inch pieces; slice any other chicories into 2-inch-wide ribbons. Put the leaves in a salad bowl.
- Make the dressing: Combine the garlic, anchovy, mustard, vinegar and lemon juice in a small bowl. Add 1/2 teaspoon kosher salt and a generous amount of pepper. Whisk in the olive oil. Taste and adjust seasoning.
- Make the salad: Sprinkle the chicory leaves with a pinch of salt and add 3 tablespoons dressing. Toss well, making sure all leaves are coated lightly. Taste a leaf and add more dressing as needed. Add croutons and grated cheese before serving.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- For a sweeter salad, use young carrots. If you're using older carrots, peel them before shredding.
- To make the salad more colorful, add some chopped red onion or bell pepper.
- If you don't have any fresh herbs on hand, use 1/2 teaspoon of dried thyme or oregano.
- For a tangier salad, add a squeeze of lemon juice or a tablespoon of red wine vinegar.
- If you're making the salad ahead of time, store it in the refrigerator for up to 3 days. Just be sure to add the dressing before serving.
Conclusion:
This chicory and carrot salad is a simple but satisfying dish that's perfect for a light lunch or dinner. The combination of bitter chicory, sweet carrots, and tangy dressing is sure to please everyone at your table. So next time you're looking for a healthy and delicious salad, give this one a try.
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