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Dressed Chicories with Apple and Gouda
Credit:
Lennart Weibull
Recipe Summary
total: 25 mins
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
1/2 cup walnut halves
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 tablespoons sherry vinegar
1/2 teaspoon sugar
2 teaspoons Dijon mustard
6 cups mixed chicories, such as radicchio and red endive, leaves separated
1 crisp red apple, such as Honeycrisp, cored and thinly sliced
1/4 cup pomegranate arils
3 ounces aged Gouda, shaved
Cook's Notes
To mellow the bitter bite of radicchio, you can soak the leaves in cold water for 10 minutes, then dry with a salad spinner before using.
Gallery
Dressed Chicories with Apple and Gouda
Credit:
Lennart Weibull
Recipe Summary
total: 25 mins
Yield: Serves 4 to 6
Gallery
Dressed Chicories with Apple and Gouda
Credit:
Lennart Weibull
Dressed Chicories with Apple and Gouda
Credit:
Lennart Weibull
Dressed Chicories with Apple and Gouda
Recipe Summary
total: 25 mins
Yield: Serves 4 to 6
Recipe Summary
total: 25 mins
Yield: Serves 4 to 6
total: 25 mins
total:
25 mins
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 1/2 cup walnut halves
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 2 tablespoons sherry vinegar
- 1/2 teaspoon sugar
- 2 teaspoons Dijon mustard
- 6 cups mixed chicories, such as radicchio and red endive, leaves separated
- 1 crisp red apple, such as Honeycrisp, cored and thinly sliced
- 1/4 cup pomegranate arils
- 3 ounces aged Gouda, shaved
Directions
Preheat oven to 325°F. Place nuts on a rimmed baking sheet and drizzle lightly with a little oil; season with salt and toss to coat. Toast until golden and fragrant, 14 to 16 minutes. Let cool completely, then roughly chop.
Whisk together vinegar, sugar, and Dijon; season with salt and pepper. Whisk in 1/4 cup oil to make the dressing. Toss 1/4 cup dressing with chicories, apple, pomegranate arils, and toasted walnuts. Season with salt and pepper. Just before serving, top with cheese; serve with remaining dressing alongside.
Cook's Notes
To mellow the bitter bite of radicchio, you can soak the leaves in cold water for 10 minutes, then dry with a salad spinner before using.
Cook’s Notes
To mellow the bitter bite of radicchio, you can soak the leaves in cold water for 10 minutes, then dry with a salad spinner before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Dressed Chicories with Apple and Gouda
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Dressed Chicories with Apple and Gouda
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
