Chicory Salad with Apples and Pickled Onions

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Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 8 to 10

When a community of makers, crafters, bakers and growers gathered together in as renovated barn in Hudson Valley, New York, to share a harvest-inspired meal and give thanks, the host, chef, and co-owner of Ravenwood served this autumnal salad to show off the local produce. The sweetness of the apple beautifully balances the bitterness of the hearty greens. If you can’t find dandelion greens, watercress, escarole or arugula would all make good alternatives.

Ingredients:

For the pickled onions:

  • 1 cup (8 fl. oz./250 ml) red wine vinegar
  • 1/3 cup (3 fl. oz./80 ml) maple syrup
  • Kosher salt and freshly ground pepper
  • 1 white onion, quartered and thinly sliced


For the salad:

  • 1/2 loaf crusty sourdough bread (about 8 oz./250 g)
  • 6 Tbs. (3 fl. oz./90 ml) olive oil
  • Kosher salt and freshly ground pepper
  • 2 heads radicchio, cored (about 1 lb./500 g)
  • 2 heads frisée (about 1/2 lb./250 g)
  • 2 bunches dandelion greens (about 1/2 lb./250 g)
  • 2 apples, cored and cut into julienne
  • 1 1/2 cups (6 oz./180 g) grated Parmesan cheese

Directions:

To make the pickled onions, in a nonreactive bowl, whisk together the vinegar and maple syrup. Season with salt and pepper. Add the onion to the bowl and set aside at room temperature for at least 1 hour. (The pickled onions can be stored, covered, in the refrigerator for up to 3 days.)

Preheat an oven to 350°F (180°C).

To make the croutons, trim the crust from the loaf of bread and cut the bread into 1-inch (2.5-cm) cubes. Spread the cubes on a baking sheet, drizzle with 2 Tbs. of the olive oil and sprinkle lightly with salt. Toss to coat the bread cubes evenly, then spread the bread in a single layer. Transfer to the oven and toast until the croutons are golden brown, about 15 minutes, stirring the bread cubes once about halfway through the cooking time. Remove from the oven and let cool.

Tear the radicchio, frisée and dandelion greens into bite-sized pieces and combine them all in a large salad bowl. Add the apples, Parmesan and croutons to the bowl and toss to combine.

To make the dressing, measure out 1/4 cup (2 fl. oz./60 ml) of the pickling liquid. In a bowl, whisk together the pickling liquid with the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil until combined.

Drain the pickled onions; discard the liquid. Add the onions to the salad. Pour half of the dressing over the salad and toss to mix well. Sample a leaf or two and add more dressing if needed. Season with salt and pepper to taste and serve immediately. Serves 8 to 10.

Recipe courtesy of Chris Lanier, co-founder and chef of Ravenwood, Kerhonkson, NY

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