Organic Sugarloaf Borca Chicory
Sugarloaf Borca Chicory has a distinctive presence in the garden. We have found it to be sweeter than other chicories we have grown. Try it in this simple Chicory Salad with Walnuts and Parmesan recipe by Ellie Krieger on foodnetwork.com.
1/2 cup coarsely chopped walnuts
1 tbsp. sherry vinegar
3 tbsps. walnut oil
1/2 tsp. Dijon mustard
Salt and freshly ground black pepper
1/2 lb. chicory
1/4 cup shaved Parmesan cheese
In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool. In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste. In a large bowl, toss the chicory with the dressing. Place on individual plates and top with walnuts and shaved Parmesan.
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