Mondays with Martha: Dressed Chicories with Apple and Gouda
- Cooking My Way Through This Month's Martha Stewart Magazine -
Volume: January/February 2020
My Rating: 7 out of 10
Mood Music: It's Your Thing - The Isley Brothers
I decided to try out this recipe because I love a simple vinaigrette salad and because I was looking for a quick and easy dish to go along with a dinner I was planning. This salad is definitely easy to prepare and looks vibrant and beautiful.
The only thing that takes a little while is toasting the walnuts, which I actually did on the stove in a frying pan... but warning: if you prepare them that way, make sure you watch closely because they look fine one minute and then can all burn in the next! However, the toasty warmth from the walnuts pairs perfectly with this crisp, refreshing salad combining sweet and bitter flavors, so definitely don't skip this step.
Second warning: if you do not like bitter leaves, I do not recommend eating radicchio. It is kind of like arugula but much more bitter. So, if you fall into that category, I would switch that ingredient to a different kind of lettuce that you enjoy. I think that a red/purple kale variety would look just as pretty without being as sharp of a flavor. The endive is not bitter, so I would keep that one.
Instead, I compensated for the bitterness by adding extra sherry vinegar and apple slices, and thought it turned out pretty good! Feel free to substitute the cheese to other types that you may have in your fridge, such as goat cheese crumbles, which would be just as delicious. You could also easily make this a main dish by adding a protein to it! Hope you try it out, and let me know what lettuce combos you use!
1/2 cup walnut halves
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 tablespoons sherry vinegar
1/2 teaspoon sugar
2 teaspoons Dijon mustard
6 cups mixed chicories, such as radicchio and red endive, leaves separated
1 crisp red apple, such as Honeycrisp, cored and thinly sliced
1/4 cup pomegranate arils
3 ounces aged Gouda, shaved
Preheat oven to 325°F. Place nuts on a rimmed baking sheet and drizzle lightly with a little oil; season with salt and toss to coat. Toast until golden and fragrant, 14 to 16 minutes. Let cool completely, then roughly chop.
Whisk together vinegar, sugar, and Dijon; season with salt and pepper. Whisk in 1/4 cup oil to make the dressing. Toss 1/4 cup dressing with chicories, apple, pomegranate arils, and toasted walnuts. Season with salt and pepper. Just before serving, top with cheese; serve with remaining dressing alongside.