Califonia Bountiful
Side Dish






Chiffonade of chicories with mixed citrus and garden herbs

Gorgeous. Delicious. Healthful. Those are just three words to describe this dish, made by chef John McConnell from ingredients grown on Clif Family Farm in Napa County.

Chef John McConnell 
Clif Family Bruschetteria Food TruckSt. Helena


Print Recipe

To print this recipe, choose a print size:

3x5
4x6
8.5x11

Ingredients

1 head radicchio or similar chicory greens
1 head Castelfranco radicchio or escarole
3 to 4 tangerines or mandarins
3 to 4 Meyer lemons
1 bunch parsley
1 bunch tarragon
1 bunch chives
Flaky sea salt, to taste

Meyer lemon vinaigrette
1/2 cup extra virgin olive oil
1/4 cup Meyer lemon juice
1 tbsp. Dijon mustard
1/4 tsp. sea salt or kosher salt

Instructions

Cut leaves from heads of chicories, leaving them whole. Wash and soak in two changes of ice water, soaking for at least 15 minutes in each change of water. Remove and spin or pat dry.

Trim rinds from tangerines and slice into circular rounds. Zest 2 lemons and reserve zest. Trim rinds from lemons and slice into circular rounds. Wash about 1 cup picked parsley leaves and dry thoroughly. Wash about 2 tbsp. picked tarragon leaves. Using scissors, cut washed chives into 1-inch segments. Combine all herbs and set aside.

Whisk all vinaigrette ingredients in a bowl, or transfer to a dressing bottle. To apply, quickly cover and shake to temporarily emulsify.

To serve, stack several chicory leaves together and tightly roll into a longer cylinder. While holding the cylinder together, slice as finely as possible (julienne) and keep together as best as possible to transfer to each plate. Top with citrus segments and herb mixture. Drizzle vinaigrette liberally over the nest of chicories, citrus and herbs. Sprinkle salad with a generous scattering of flaky sea salt and reserved lemon zest.

Serves 4 to 6

Photo: © 2021 Lori Eanes




Follow us on: Facebook Twitter YouTube Pinterest Pinterest