ADVERTISEMENT
Mixed Chicories with Burnt Honey Vinaigrette
Mixed Chicories with Burnt Honey Vinaigrette
0 Reviews
From: EatingWell Magazine, November/December 2017
The bold, peppery bitter greens in this easy salad recipe offset the sweet honey vinaigrette. It makes a great starter or side dish—or top it with chicken and roasted potatoes and you can serve it for dinner.
- By: Nora Singley
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 3 tablespoons honey
- 5 tablespoons white-wine vinegar
- 1 tablespoon finely chopped shallot
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 5 tablespoons extra-virgin olive oil
- 10 cups lightly packed torn frisée, escarole, endive and/or chicory (12 ounces)
- 4 cups lightly packed torn radicchio
- ½ cup lightly packed fresh parsley leaves
Preparation
-
Prep
-
Ready In
- Cook honey in a medium skillet over medium-high heat, swirling the pan and scraping down the sides, until it is dark amber in color and smells deeply caramelized, about 2 minutes. Remove from heat and immediately add vinegar, whisking to combine. Whisk in shallot, mustard, salt and pepper. Slowly whisk in oil until well combined.
- Place frisée (and/or escarole, endive, chicory), radicchio and parsley in a large bowl. Drizzle with the dressing and toss to combine.
- To make ahead: Refrigerate vinaigrette (Step 1) for up to 1 day; bring to room temperature before tossing with the greens.
- Serving size: 1½ cups
- Per serving: 121 calories; 9 g fat(1 g sat); 2 g fiber; 10 g carbohydrates; 1 g protein; 107 mcg folate; 0 mg cholesterol; 7 g sugars; 6 g added sugars; 1,677 IU vitamin A; 11 mg vitamin C; 43 mg calcium; 1 mg iron; 157 mg sodium; 288 mg potassium
- Nutrition Bonus: Vitamin A (34% daily value), Folate (27% dv)
- Carbohydrate Servings: ½
- Exchanges: ½ vegetable, ½ other carb,1½ fat
