Chicory with red onion and grapefruit

Chicory with red onion and grapefruit

By
From
Scandinavian Comfort Food
Serves
8
Photographer
Columbus Leth

Chicory, or endive, is called julesalat in Danish, which means Christmas salad. So, when growing up, I only ever had this as a Christmas salad, and always a Waldorf-style salad. I love the sweetbitter flavour that chicory has when fried.

Ingredients

Quantity Ingredient
2 small red onions
1 tablespoon olive oil
1/2 tablespoon sugar
30g butter
8 chicory, quartered lengthways
2 pink grapefruits
1 bunch chervil
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Cut the red onion into wedges and gently mix with the olive oil, sugar, and some salt and pepper. Spread out on baking sheet lined with baking parchment and bake in the oven for about 10 minutes. Melt the butter in a frying pan, add the chicory (endive) quarters and fry until golden brown on all sides. Place on a serving dish.
  3. Peel the grapefruits then release the segments from their membranes, working over a bowl to catch the juices, and squeezing out the empty membranes. Spread the grapefruit segments over the chicory then pour over the collected juice (you should have 2 tbsp). Now add the roasted onion wedges, decorate with the chervil and serve.
Tags:
Scandinavian
Danish
Swedish
comfort food
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