Cardone Chicory Salad

Ingredients

• 2–3 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, prepared with this recipe :)