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Home > Chicory Salad with Piave, Toasted Hazelnuts & Roasted Grape Vinaigrette 

Recipe

Chicory Salad with Piave, Toasted Hazelnuts & Roasted Grape Vinaigrette 

Gaskins 
Chef Nick Suarez 

Three types of radicchio lend beautiful color to this salad, which “is a simple way to highlight the beautiful chicories we get from Sparrowbush Farm [in Hudson],” says Suarez. 

Ingredients 

1 head radicchio

1 head Treviso

1 head Castelfranco

2 cups seedless grapes 

1 Tbsp Dijon mustard

¼ cup olive oil

1 Tbsp cider vinegar

1 cup hazelnuts, toasted

2 oz Piave cheese, shaved

salt to taste

Method 

Trim bottom of each chicory. Separate, wash, and dry leaves. 

Preheat oven to 400°F. Place grapes on a sheet tray, and roast for 10 minutes, or until grapes start to collapse. In a blender, purée grapes until smooth. Add mustard, olive oil, and vinegar. Blend to combine, and season with salt to taste. 

In a large mixing bowl, toss together the different chicories. Dress with grape vinaigrette and plate each salad with toasted hazelnuts and Piave cheese. 

  • Issue 88, 2019 [1]
[2]
Eating by the Season

What Are Chicories and How Do You Cook With Them? [2]

By Samantha Garbarini
[3]
Recipe

Chicories & Celery Caesar [3]

Chef Ryan Hart
[4]
Recipe

Braised Chicories & Gigante Beans [4]

Chef Constantine Kalandranis

Source URL: https://www.valleytable.com/recipe/chicory-salad-piave-toasted-hazelnuts-roasted-grape%C2%A0vinaigrette%C2%A0

Links
[1] https://www.valleytable.com/vt-issues/issue-88-2019
[2] https://www.valleytable.com/vt-article/what-are-chicories
[3] https://www.valleytable.com/recipe/chicories-celery-caesar
[4] https://www.valleytable.com/recipe/braised-chicories-gigante-beans