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

Ingredients

Dressing

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

Salad

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

Procedure

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. 

• If you like this salad, try our Brussels Sprout Salad with Marcona Almonds and Manchego Cheese
• Read more about Italian chicories in the garden and try our recipe for Focaccia with Chicory, Fingerling Potatoes, Rosemary, Gorgonzola Dulce and Pine Nuts