Chicories by You

This here is a beautiful homemade salade Lyonnaise made by Jen Delos Reyes.

We had several CSA members email us with recipes and suggestions for chicories. It’s like having a CSA test kitchen. Keep’em coming!

Salade Lyonnaise (from Mark Bittman @ the New York Times)
(good video –
4 cups torn frisée or other strong-tasting greens, washed and dried
2 tablespoons extra virgin olive oil
About 1/2 pound good slab bacon or pancetta, cut into 1/2-inch cubes
1 shallot, chopped, or 1 tablespoon chopped red onion
2 to 4 tablespoons top-quality sherry vinegar
1 tablespoon Dijon mustard
4 eggs
Black pepper.

1. Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.

2. Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.

3. If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)

Yield: 4 servings.

Here’s another recipe with a poached egg from Jen Schmidt who says it’s one of their favorites & quick and easy too…

Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs
Ethan Stowell, Staple & Fancy Mercantile, Washington, Sunset JANUARY 2012
1 cup pearl couscous
About 5 tbsp. extra-virgin olive oil, divided
About 3/4 tsp. kosher salt, divided
2 garlic cloves, thinly sliced
2 large heads (1 1/4 lbs. total) escarole, stem ends trimmed, leaves rinsed and drained (leave some water on leaves)
1/2 cup chicken broth
About 1/2 tsp. pepper
1/4 cup distilled white vinegar
4 large chicken or duck eggs
About 1/2 cup finely grated parmesan cheese

1. Toast couscous in 1 tbsp. oil in a medium saucepan over medium heat, stirring occasionally, until mostly golden, 7 to 8 minutes. Add 1/4 tsp. salt and 2 cups water; bring to a boil. Cover, reduce heat, and simmer until barely tender, 8 to 10 minutes. Drain.

2. Cook garlic in remaining 1/4 cup oil in a large frying pan over medium heat until softened but still pale, 2 to 3 minutes. Add escarole and cook until it begins to wilt, 2 to 3 minutes. Add couscous and stir to coat, then add broth and 1/2 tsp. pepper and cook 2 to 3 minutes more. Season with about 1/4 tsp. salt and pepper to taste and keep warm.

3. Fill saucepan used for couscous three-quarters full of water, add vinegar, and cook over high heat until bubbles barely break the surface. Reduce heat to medium-low. Crack eggs into water and give water a gentle stir to ensure eggs aren’t sticking to pan. Cook 3 minutes for runny yolks. With a slotted spoon, transfer eggs to paper towels. Sprinkle with about 1/4 tsp. salt and pepper to taste.

4. Divide escarole mixture among 4 soup plates and set an egg on each. Drizzle with more oil and sprinkle with parmesan.

Last but not least, Natalie Bennon says, “Escarole is delicious sauteed with 1-2 cloves of minced garlic, then at the end add about 1/4-1/3 cup each of chopped black olives and raisins or dried currants. It doesn’t keep well (doesn’t taste good for leftovers), but is delicious the night of.”

Thanks again for all these ideas from your kitchen!

| November 26th, 2012 | Posted in Chicories |

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