Chef’s notes: “We love to eat a bowl of dressed bitter greens alongside pretty much everything, and brunch is no exception. The lettuces with bread crumbs add a crunchy texture to otherwise soft foods, like eggs and potatoes. This salad reflects the greens grown at our local farms, amped up with a bunch of torn herbs and Parmesan.”
Chicory Salad
Yield: 8 to 10 servings
For the bread crumbs
1⁄4 cup extra-virgin olive oil
4 tbsp. butter
2 tsp. minced garlic
2 cups panko bread crumbs
For the vinaigrette
1 cup champagne vinegar
¼ cup lemon juice
¼ cup garlic confit (store- bought or homemade)
2 tbsp. Dijon mustard
2 tbsp. honey
½ tsp. black pepper
2 tsp. salt
1⁄2 cup extra-virgin olive oil
1¼ cups grape-seed oil
For the salad
2 heads radicchio, cleaned and cut into 2-inch pieces
2 heads escarole, cleaned and cut into 2-inch pieces
4 heads yellow endive, cleaned and cut into 2-inch pieces
1 bunch fresh parsley leaves
½ cup dill sprigs
Zest of 1 lemon
Salt and black pepper, to taste
Grated Parmesan, to taste
Preparation
- Make the bread crumbs: In a medium pan over medium heat, add olive oil and butter. Once butter is melted, add minced garlic and sauté for 30 seconds. Add panko and stir to combine. Stir continuously, moving the panko around the pan, until browned, about 5 or 6 minutes. Set aside to cool.
- Make the vinaigrette: In a high-speed blender, combine champagne vinegar, lemon juice, garlic confit, Dijon mustard, honey, black pepper, and salt. Blend on high until fully combined, then slowly blend in olive oil and grape-seed oil. Set aside.
- Assemble the salad: Combine radicchio, escarole, endive, parsley, and dill. Toss in vinaigrette. Sprinkle with lemon zest, and salt and pepper to taste. Toss again. Portion into individual salad bowls and top with bread crumbs, grated Parmesan, and more black pepper.