Chicories with Dates, Parmesan, and Walnut Vinaigrette
Thomas J. Story
“This salad is all about texture. The crispy chicories, jammy dates, and crunchy walnuts are very satisfying,” says Kelly Mariani, chef at Scribe Winery, in Sonoma County.
This recipe, and others like it, can be found in the article “You’ll Want to Make These Pink (Yes, Pink) Salads All Autumn Long.”
How to Make It
1
Make the dressing: Pound half the toasted walnuts with a mortar and pestle until just broken down (you don’t want this to be a paste). Alternatively, finely chop the walnuts. Place the broken-down walnuts and olive oil in a small sauce pot and warm them over low heat for a few minutes. Remove from heat and let cool to room temperature. This will allow more of that walnut flavor to permeate the dressing.
2
While the oil is resting, combine shallot, vinegar, mustard, and a pinch of salt and pepper in a small bowl. Add the walnut oil and taste the dressing for seasoning.
3
Build the salad: Combine the chicories and celery in a bowl with some salt and pepper, the rest of the reserved walnuts, and a few spoonfuls of the vinaigrette. Toss the salad, taste, and adjust seasonings accordingly. Plate, and shave curls of Parmesan on top of each serving.
Ingredients
½ cup toasted walnuts
¼ cup olive oil
½ shallot, diced
2 tbsp red wine vinegar
1 tsp Dijon mustard
salt
pepper
3 heads mixed chicories, cleaned and torn
2 stalks celery, thinly sliced
1 oz block of Parmesan
Directions
1
Make the dressing: Pound half the toasted walnuts with a mortar and pestle until just broken down (you don’t want this to be a paste). Alternatively, finely chop the walnuts. Place the broken-down walnuts and olive oil in a small sauce pot and warm them over low heat for a few minutes. Remove from heat and let cool to room temperature. This will allow more of that walnut flavor to permeate the dressing.
2
While the oil is resting, combine shallot, vinegar, mustard, and a pinch of salt and pepper in a small bowl. Add the walnut oil and taste the dressing for seasoning.
3
Build the salad: Combine the chicories and celery in a bowl with some salt and pepper, the rest of the reserved walnuts, and a few spoonfuls of the vinaigrette. Toss the salad, taste, and adjust seasonings accordingly. Plate, and shave curls of Parmesan on top of each serving.
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