Chicory Salad with Orange Marmalade Vinaigrette
As a self-diagnosed salad fanatic, this seasonal recipe is a love letter to one of my favorite winter salad greens—or, rather, to the gorgeous garnet hues of chicory. I repeatedly turn to chicory when it’s cold “ish” here on the Central Coast, and our bodies and souls crave the season’s nutrient-dense jewel-toned bounty.
What I love about chicories are their sturdy leaves and their versatility. In this salad, I have combined two types of chicory—a Castelfranco Di Lusia and a Treviso chicory sourced from The Garden of….. —at our Saturday farmers market, along with fresh pomegranate seeds, Satsuma tangerines (the finest are from Penryn Orchard), fresh tarragon and my homemade Orange Marmalade Vinaigrette.
This salad may be enjoyed alone or served with your preferred protein, chopped nuts or goat cheese to make it more substantial as the main course.
Pro tip: Cut off the small white base of the chicory and then gently peel away each layer rather than chop the leaves. Keeping the leaves whole will make for a more beautiful salad and, if you make it ahead, it will prevent the leaves from browning.
This salad can easily create a quick meal for one or satiate a larger group. The salad ingredient amounts given here serve four to six people and the marmalade vinaigrette recipe makes a larger batch, which can be stored in your refrigerator for one to two weeks. If you make the vinaigrette ahead, bring it to room temperature before you dress and serve.
From one salad lover to another, enjoy.
Chicory Salad with Orange Marmalade Vinaigrette
Ingredients
- 2-3 small heads Castelfranco Di Lusia chicory
- 1-2 small heads Treviso chicory
- 3-4 Satsuma tangerines, peeled with a paring knife and sliced into wheels or segments
- 1 cup pomegranate seeds
- Tarragon
For the Orange Marmalade Vinaigrette
- ⅓ cup apple cider vinegar, try Sideyard’s Yuzu-infused vinegar for an extra pop
- ⅔ cup olive oil
- ⅓ cup Dijon mustard
- 3 tablespoons orange marmalade
- ½ teaspoon kosher salt
- ½ teaspoon Freshly ground pepper
Instructions
- To begin washing your chicories, fill your sink with cold water and gently place them head down to soak. Next, arrange them on a kitchen towel to air dry.
- Rather than cutting, gently peel away each leaf after cutting off the root.
- To make the marmalade vinaigrette, combine all the ingredients in a small Mason jar and set aside. Keep at room temperature until you are ready to dress your salad.
- Once the leaves are thoroughly dry and you are prepared to serve, arrange the chicories and Satsuma tangerines in your serving bowl. Give your vinaigrette a generous shake to mix, and then gently dress your salad. Pour the vinaigrette slowly, adding a little at a time. Be careful not to overdress. Garnish with the pomegranate seeds and fresh tarragon, and serve.
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