Chicory is in season, and I couldn’t be happier. These hardy and slightly bitter lettuces are as delicious as they are gorgeous. Lucky for us, this time of year at our farmers market you will find a handful of the best varieties, such as Curly Endive, Puntarelle, Castelfranco, Escarole and Treviso Precoce. I have combined the Rosa and Chioggia chicories in this salad because of their dramatic rose-colored leaves, but feel free to use any variety that speaks to you. The Garden of….. and Roots Farms grow some of the best chicory in the country and are the stalls I visit first at our Saturday Santa Barbara farmers market. The bitter greens of the chicories pair beautifully with the sweet crunch of the Fuyu persimmons, the creamy and peppery finish of the blue cheese and the brightness of the pomegranate shrub vinaigrette. Bring vibrancy to your table during the winter months with this cheerful and satiating salad.
Chicory, Persimmon and Blue Cheese Salad
Ingredients
FOR THE VINAIGRETTE
- ⅓ cup Pomegranate Sideyard Shrub, (or substitute a mix of red wine vinegar and apple cider vinegar)
- ⅔ cup olive oil
- ⅓ cup Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
FOR THE SALAD
- 1 head Rosa Chicory
- 1 head Chioggia Chicory
- 1 fennel bulb, thinly shaved
- 1 Fuyu persimmon, sliced
- ½ cup firm blue cheese, for garnish
- Fresh dill, for garnish
Instructions
- Start by adding all the ingredients for the vinaigrette in a small mason jar and setting aside. Keep at room temperature until you are ready to dress your salad.
- Fill your sink with cold water and gently place your chicories head down. Arrange the lettuce on a towel to air dry. Rather than cutting the lettuce, I gently peel away each leaf after cutting off the root. Once the leaves are thoroughly dry and you are ready to serve, arrange the chicories, persimmons and shaved fennel in your serving bowl.
- Give your vinaigrette a generous shake to mix, and then dress your salad. Garnish generously with the sliced blue cheese and fresh dill.
