On the North Fork, like in many parts of Europe, you can find different types of chicory for winter salads. Most chicory is bitter which is why lovers of these leaves look forward to eating them. If you are serving frisée, escarole or endive to guests who might not appreciate the bitter taste, you can garnish with sweet additions like mandarins, roasted beets and sweet, seasoned nuts to neutralize the bite. Toss with a sweet dressing of raspberry or fig vinaigrette and your salad will have an adoring audience.
Ingredients: Winter frisée salad
One head of frisée or 6 to 8 heads of Belgian endive, sectioned and chopped.
Two peeled and sectioned mandarins or blood oranges
Two roasted, peeled and cubed beets
1/4 of red onion, finely sliced
Place all ingredients in large bowl and toss with your favorite fruity vinagrette.
Then serve in favorite decorative bowl or platter and garnish with fresh herbs and seasoned nuts.Share on Facebook