Grilled Chicory Kale Salad

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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)).
_DSC0738.jpgThe 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.
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Grilled Chicory Kale Salad

PREP TIME: 12 min | COOK TIME: 3 min | TOTAL TIME: 15 min

  1. 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._DSC0706
  2. 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._DSC0714
  3. 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._DSC0716
  4.  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._DSC0729_DSC0736

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