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Cardone Chicory Salad

Cardone Chicory Salad

We love chicories if you cannot tell by now. We love them because of the flavor, color, and texture that they add to any dish.

Common, how pretty are chicory (radicchio & castelfranco) leaves leaves?

BUT, we also love Cardone! This winter vegetable taste amazing (like an artichoke heart) and has a very short season, so when it’s in, it’s in! We cannot wait to share this salad we’ve prepared for this year’s holiday menu, you’d think it would be all bitter but with the vinaigrette it’s wonderful and balanced. This vinaigrette is so delicious and versatile (add to any salad).

Please use cardone stalks that are prepared for this recipe 🙂 Click here

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Cardone Chicory Salad

Cardone Radicchio Castelfranco Salad

Scale

Ingredients

23 heads of Chicory leaves (radicchio, Castelfranco, frisee)

3 stalks of cardone stalks prepared

1 tbs Dijon mustard

1 tbs Balsamic Vinegar

1 tps white wine vinegar 

3/4 cup extra virgin Olive oil

1 clove garlic, minced

Salt & pepper

Instructions

  1. Rinse the leaves and dry, then cut or tear them into small pieces and place them in a large salad bowl. Drain the cardoon pieces and cut into thin slices, cutting pieces in half (lengthwise).
  2. In small bowl whisk vinegar, Dijon, garlic, salt & pepper, let sit to emulsify. Then slowly mix in olive oil.
  3. Toss with enough dressing to coast the leaves but no drown and serve.

Notes

– Please used prepared cardone stalks, cleaned & boiled.