Thursday, February 4, 2010

Roasted Brussels Sprout Salad with Wild Chicory and Toasted Pecans

Our Wild Chicory has formed beautiful rosettes over the last month thanks to the chilly weather.  The name is misleading as this chicory is grown from seeds purchased from Nichols, and cannot be found growing wild anywhere here in Houston.  We started the seeds directly in the garden in August with a second round planted in October.    Despite the name, this chicory is very well behaved and we now have two thick rows of gorgeous greens.  Wild chicory is a wonderful salad green with its big leaves and mildly bitter taste.  We're not sure if it's commercially grown, so if you aren't cultivating wild chicory at home and can't find it at market, try arugula, escarole, dandelion greens or endive for this salad.  We combine the chicory with another of our favorite winter vegetables, Brussels sprouts.

Roasted Brussels Sprout Salad with Wild Chicory and Toasted Pecans
serves 2 as an entree



3             Tbs            olive oil
1             Tbs             white wine vinegar
                                  sea salt and black pepper to taste


1              lb              Brussels sprouts, trimmed and halved
                                 olive oil, sea salt and black pepper
1/2           cup            pecans
1/2           Tbs            butter
1/4            tsp            salt
2               cups          wild chicory
                                  (or however much you like)
1/8            cup           Grana Padano Stravecchio cheese, shredded
                                  or Parmesan, shredded

  1. Combine dressing ingredients, whisk well, and set aside.
  2. Preheat oven to 350°.  Spread pecans on sheet pan and bake until fragrant and a few shades darker, about 10 minutes.  Toss immediately in a bowl with butter and salt until nuts are well coated.
  3. Preheat oven to 425°.  Toss Brussels sprouts with olive oil to coat, then season with salt and pepper.  Spread on a sheet pan, cut side down, until soft and browned, about 15 minutes.
  4. Trim chicory, then toss with the salad dressing.  Top with Brussels sprouts and pecans, then sprinkle cheese on top.
  5. Serve while sprouts are still warm, or at room temperature.


    1. Simply gorgeous Robin! I always love the combinations you come up with - I'm trying to convince hubby to go meatless once a week - not going so well :-( But I am adding more and more veggies and less and less meat - HAPPY! ~Mary

    2. I am a big fan roasted brussel sprouts. I make them and mix it in my salad all the time.. very yummy :)

    3. This recipe looks so delicious. I've never had a roasted Brussels Sprout... and now I want to try. :)

    4. Dear VegetableMatter, your roasted brussels sprout salad and wild chicory look fantastic! OMG! Incredible presentation. Loved your site, very professional. Photos were crisp and clear. Recipes concise and easy to read. I shall be back for a bite of more.
      Thank you for sharing.
      Cheers, Gaby
      You can visit me at

    5. If this is one tenth as delicious as your other brussels sprout salad then this is heavenly. I made that one - and now I'm gonna make this one. I love what you do with my favorite veggie!

    6. I love the idea of pairing brussels sprouts with wild chicory and pecans - a delicious salad!

    7. I like the addition of chicory to this. A nice yin and yang. I've only had chicory in my coffee, never raw. My uncle grew it on his farm and would dry it and use it in coffee to balance out the flavors.

    8. Beautiful! I love the first looks great on the stalk!

    9. You know I never knew how brussel sprouts grew until recently when my honey brought home an entire stalk of brussel sprouts home, they are such beautiful vegetables, and not to mention delicious too!! I've never had chicory before, but this sounds like a great combination -- i love adding nuts to everything hee hee :)


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