Remember when a few weeks ago I couldn't find radicchio? I wanted to make up for that by using not one but two two types of chicory: radicchio and Belgian endive
I combined then with arugula, which made for a rather colorful combination of leafy salad greens. I loved the toasted hazelnuts from the kale salad, so I brought them back, along with some smooth goat cheese and just enough onion to add a little zest.
Chicory Salad with Chicken
by A. Huddleston
1/2 cup hazelnuts
2 tbsp olive oil
3/4 lb. chicken breast cutlets
Seasoned salt and fresh-ground black pepper to taste
2 heads of Belgian endive
1/2 head radicchio
2 cups arugula
1/4 red onion, thinly sliced
4 oz. chèvre (goat cheese), cut into 1/2-inch pieces
3 tbsp extra-virgin olive oil
1 tsp balsamic vinegar
1 tsp honey
Salt and fresh-ground black pepper to taste
1. Toast hazelnuts in a small (8-inch) pan over medium-low heat, tossing occasionally. When fragrant, remove from pan and wrap with a clean dish towel. After about a minute, rub the nuts through the towel to remove nuts' skins. Set nuts aside to cool.
2. Heat 2 tbsp olive oil in a medium (10-inch) stainless steel pan over medium heat. Pat chicken dry and add to pan when oil is hot (chicken should sizzle). Season with seasoned salt and fresh-ground black pepper to taste, cooking for about 10 minutes, turning halfway. Remove chicken from pan and set aside to cool.
3. Whisk together dressing ingredients.
4. Separate and wash radicchio and endive leaves. Tear radicchio leaves and chop endive into bite-size pieces. Combine in salad bowl with arugula, onion, chèvre, hazelnuts and chicken. Toss with dressing.