57412 chicory salad anchovy Recipes

water, cider vinegar, light brown sugar, jalapeno, seeded and very finely chopped, grated fresh ginger, ground coriander, cinnamon stick, salt, quinces - peeled, cored and thinly sliced, pecan halves (6 oz), sherry vinegar, red wine vinegar, vegetable oil, walnut oil, sugar, freshly ground pepper, chicory , stems discarded and leaves torn into bite-size pieces (16 cups), crumbled blue cheese (4 oz)

garlic clove, salt, coarse-grain mustard, red-wine vinegar, black pepper, extra-virgin olive oil, belgian endives (10 oz), sliced crosswise 1/2 inch thick, chicory (french curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

olive oil, lemon , juice of, worcestershire sauce, dijon mustard, garlic clove, crushed, freshly grated parmesan cheese, crushed croutons, heads fresh romaine lettuce , torn into pieces, crouton , for garnishing the salad, anchovy, if desired, minced (optional)

anchovy paste, extra-virgin olive oil, baguette (preferably day-old; about 18 by 2 inches), cut diagonally into 3/4-inch-thick slices

mixed salad green (lettuce, chicory, corn salad, etc.), tuscan soft pecorino cheese (sheep s milk cheese), hardboiled egg (1/2 per person ), anchovy packed in oil, capers, vinegar, olive oil, salt and pepper

red-wine vinegar, sugar, salt, red onion , sliced crosswise 1/8 inch thick and separated into rings, navel oranges, whole-grain mustard, low-fat chicken stock or low-sodium fat-free chicken broth, black pepper, olive oil, chicory (curly endive), stems and center ribs discarded and leaves torn into bite-size pieces (10 cups)

sliced bacon , cut crosswise into 1/2-inch pieces, boiling potatoes, chopped shallot, red-wine vinegar, dijon mustard, extra-virgin olive oil, eggs, vegetable oil, chicory (curly endive), chopped (6 cups)

walnuts, cider vinegar, olive oil, maple syrup, salt, black pepper (fresh ground ), crisp ripe pear, chicory lettuce (torn and mixed)

chicory lettuce, trimmed, pears, thinly sliced, lemon , juice of, salt and pepper, olive oil, parmesan cheese, shaved

olive oil, raspberry vinegar, honey, dijon mustard, smooth or whole-grain, kosher salt and freshly ground black pepper, head chicory (curly endive) or other bitter leafy green, chopped, lightly toasted hazelnuts, coarsely chopped, fresh blueberries, aged spanish manchego cheese, shaved

coarsely chopped walnuts, sherry vinegar, walnut oil, dijon mustard, salt and freshly ground black pepper, chicory , or other leafy green, shaved parmesan

extra virgin olive oil plus 1/2 cup, juice of 1/2 lemon, salt and pepper to taste, virgin olive oil, polenta or corn meal, for dredging, freshly ground black pepper, boneless fillets of pompano , or sole or trout, vine-ripened tomato, balsamic vinegar, capers, rinsed and drained, spicy peppers vinaigrette , recipe follows, chicory salad, washed and spun dry, sauteed spicy peppers vinaigrette, recipe courtesy of mario batali, virgin olive oil, red onion, thinly sliced, garlic, whole, italian frying peppers (banana shaped), whole, sweet red bell peppers, cored, seeded and cut into 1/2-inch strips, sweet yellow peppers, cored, seeded and cut into 1/2-inch strips, jalapeno peppers, cored, seeded and julienned, balsamic vinegar, chopped fresh marjoram leaves, extra virgin olive oil, salt and pepper to taste

olive oil, roasted, shelled , and skinned chestnuts; see how to roast fresh chestnuts ; (1 lb in shell or 14 oz bottled whole), firm-ripe red pears, dijon mustard, sherry vinegar, chopped shallot, head chicory (curly endive), torn (6 cups), stilton cheese, crumbled

extra-virgin olive oil, white-wine vinegar, dijon mustard, chili powder, navel orange, chicory (curly endive) or escarole, washed well, spun dry, and chopped, vine-ripened tomato , cut into 1/2-inch pieces, avocado (preferably california), pitted, peeled , and cut into 1/2-inch pieces, red onion, sliced thin

red-wine vinegar, fresh lemon juice, dijon mustard, olive oil, arugula , tough stems discarded, head chicory (white and pale-green parts only), torn into pieces (2 cups), pine nuts, toasted, tomatoes, halved, soft mild goat cheese, thick) diagonal baguette slices

garlic cloves, peeled, milk, sugar, clarified butter, salt, fresh ground pepper, thick slab bacon, cut into 1/2-inch cubes, bread, crust removed, cut in 1/2-inch cubes, rendered bacon fat, shallot, finely diced, dijon mustard, red wine vinegar, extra virgin olive oil, salt, fresh ground pepper, head chicory lettuce, wash and dried (curly endive), roquefort cheese, crumbled, fresh ground pepper

olive oil, minced garlic, scallion, chopped (include some of the green tops), shrimp, cooked and peeled, fresh parsley, chopped (or sweet marjoram), fresh cilantro, chopped, fresh lemon juice, arugula, chicory lettuce, washed, stemmed and dried (about 2 cups)

anchovy & cherry tomato bruschetta, french bread loafs, garlic, peeled but left whole, extra virgin olive oil, sea salt flakes and coarsely ground black pepper, tomatoes, stalks removed and sliced, anchovy fillets in olive oil, drained, grill the bread, cut the bread diagonally across into thin slices. heat a ridged cast iron griddle pan over a medium heat , add some of the bread slices and grill for about 1 minute on each side until golden and very slightly charred in places., season the bread, as soon as each batch of bread is ready , rub 1 side of each slice with a peeled garlic clove, then drizzle with a little of the olive oil and sprinkle with some sea salt flakes and pepper., finally, top each slice of bread with 2 slices of tomato and 1 twisted anchovy fillet. serve straight away.