WARM CHICORY AND KALE SALAD | Grilling tempers out the bitterness of chicory
Who would have thought about grilling vegetables as a side? Well, I was first inspired by this technique while having the pleasure to dine at Gjelina a few years back (a must visit cafe in Los Angeles well known for their assortment of grilled vegetables and almond latte (as well as their strict ‘no substitute’ policy)).
The Italian chicory, with its firm texture and bright pop of purple colour is perfect for grilling. The char and the heat help tone down the bitterness. To add a pop of contrast colour, I also grilled some kale. And for that extra crunch, I made some garlic breadcrumbs which also helps to adorn the purple chicory and lend it some extra flavour. As for the dressing, I found that a red vinaigrette and light touch of balsamic best complements the flavours in this salad.
Grilled Chicory Kale Salad
PREP TIME: 12 min | COOK TIME: 3 min | TOTAL TIME: 15 min
- Tear the chicory apart into separate leaves. Wash. Toss together in a mixing bowl with a drizzle of olive oil, balsamic vinegar, pinch of salt and crack of black pepper.
- Heat a griddle pan on high heat. Once you sight some smoke, brush or spray some cooking oil and grill the chicory until char marks form (roughly 3 minutes). Repeat for the kale. Set aside in a separate bowl once done.
- Make the dressing. Combine the olive oil, red wine vinegar, teaspoon of honey, pinch of salt and crack of black pepper together in a small bowl. Whisk together.
- Toss the salad dressing with the grilled chicory and kale. Transfer to a salad bowl or serving plate. Garnish with a generous handful of garlic breadcrumbs (to see how to make garlic breadcrumbs, please click here). Serve while warm.