chicory

The spicy sausage really fires up the light carbonara sauce – a great combo with the zesty salad! 

Chorizo carbonara

pine nuts

red chicory

green chicory

clementines

100 g baby spinach

mint

45 g Manchego cheese

sherry vinegar

extra virgin olive oil

runny honey

320 g dried penne

70 g Iberico chorizo

red chilli

rosemary

olive oil

garlic

lemon

fat-free natural yoghurt

Pear & gorgonzola farfalle

150 g dried farfalle

g Gorgonzola cheese

radicchio

super-ripe pears

g unsalted walnut halves

Get all the elements of this beautiful lunch dish prepared in advance, then just assemble when you're ready to serve

Hot-smoked salmon, double cress & potato salad platter

small new potato

green bean

quail eggs

packs hot-smoked salmon

spring onions

avocados

watercress

pot mustard cress,

mustard

honey

tbsp cider vinegar

To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.

While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail’s eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.

This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.

Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad

Pear, chicory & blue cheese salad

pears

flat-leaf parsley

walnut halves

walnut oil

blue cheese (Stichelton, Stilton

Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.

Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.

Radicchio has a reputation for being extremely bitter. We cut the bitterness in this charred radicchio salad with a simple homemade balsamic vinaigrette. It&#039;s flavored with anchovy paste, lemon, and sweet honey! Top the salad with grated Grana Padano truffle cheese for a well balance vegetable side dish worthy of any entrée.

Charred Radicchio Salad Recipe

radicchio (quartered)

Tbsp extra virgin olive oil

Tbsp balsamic vinegar

lemon juice

anchovy paste (or 2 small anchovies finely chopped)

tsp honey

salt

Truffle Grana Padano (see note)

Tbsp chives (thinly sliced,

Flaky sea salt (for serving)

Make the dressing. Place 1 Tbsp balsamic vinegar, 1 Tbsp lemon juice, 1 tsp anchovy paste, 1 tsp honey, and ¼ tsp salt in a bowl, then whisk to combine. Slowly drizzle in 3 Tbsp olive oil, whisking the entire time, to emulsify. Taste and adjust seasoning as needed.

Trim and clean the radicchio. Remove any outer layers that are wilted or discolored, then discard. Cut the radicchio in half, slicing through the core, then place cut side down. Slice again, either in half or in thirds depending on the size of the radicchio. You&#039;ll get either 4 or 6 wedges from each head of radicchio.

Season. Drizzle the wedges with olive oil, kosher salt, and pepper on all sides.

Cook the radicchio. Heat a grill (stove top is fine!) over medium-high heat. When hot, place radicchio on top and cook until charred and wilted, about 1-2 minutes each side.

Dress the radicchio salad. Pour the balsamic vinaigrette on top of the cooked radicchio. Allow to rest for about 20 minutes to fully absorb. Top with lots of freshly grated Grana Padano and some fresh chives. Sprinkle each plate with a tiny bit of flaky sea salt, then enjoy immediately.

Dress this chicory salad with sherry vinegar, honey and orange for a taste of sunshine in winter. It's ideal for a Christmas buffet served with ham

Tangy chicory salad

tbsp sherry vinegar

orange

tbsp extra virgin olive oil

chicory hearts

tbsp toasted pumpkin seeds

Whisk together the vinegar, honey, orange zest and juice and olive oil. Season to taste, then set aside.

Thinly slice the bottom third of each chicory heart, then separate the leaves. Put in a bowl and mix with the salad dressing. To serve, scatter over the pumpkin seeds and parmesan shavings.

Top 6 chicory recipes from across the web

The most viewed chicory recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chorizo carbonara

Pear & gorgonzola farfalle

Hot-smoked salmon, double cress & p...

Pear, chicory & blue cheese salad

Charred Radicchio Salad Recipe

Tangy chicory salad

Top 6 chicory recipes from across the web

The most viewed chicory recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chorizo carbonara

Pear & gorgonzola farfalle

Hot-smoked salmon, double cress & p...

Pear, chicory & blue cheese salad

Charred Radicchio Salad Recipe

Tangy chicory salad

The most viewed chicory recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine