Chicory Leaves With Salmorejo Vinaigrette

Name: Chicory Leaves With Salmorejo Vinaigrette
Total time: 25 min
Ingredients: 1/2 cup tomato passata or canned crushed tomatoes; 1/4 cup red wine vinegar; 4 jarred piquillo peppers, drained; 4 oil-packed anchovy fillets; 2 garlic cloves; 1 teaspoon granulated sugar; 1/4 cup extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1 garlic clove; 2 (3/4-inch-thick) country bread slices, cut into 1/2-inch cubes (about 4 cups); Kosher salt; 1 medium head radicchio, leaves torn into 1 1/2-inch pieces; 1 medium head Belgian endive, trimmed, leaves separated; 3 cups small escarole leaves (from 1 head), torn into 1 1/2-inch pieces; 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided; Kosher salt; Freshly ground black pepper; 8 thin slices serrano ham or prosciutto, torn into wide pieces; 4 hard-boiled eggs, peeled and quartered, for garnish (optional)

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A trio of chicories—crimson-edged radicchio, slender Belgian endive, and leafy escarole—composes this late-winter salad from Melissa Hamilton and Christopher Hirsheimer. The vinaigrette is based on salmorejo, a sherry vinegar–laced tomato soup from southern Spain. We garnish the salad just like the soup, with thin slices of serrano ham and hard-boiled eggs. Slideshow: More Salad Recipes

By Melissa Hamilton

and Christopher Hirsheimer

Updated on March 1, 2018

Chicory Leaves with Salmorejo Vinaigrette — Photo: Hirsheimer and Hamilton

Total Time:

25 mins

Yield:

4

Ingredients

VINAIGRETTE:

1/2 cup tomato passata or canned crushed tomatoes
1/4 cup red wine vinegar
4 jarred piquillo peppers, drained
4 oil-packed anchovy fillets
2 garlic cloves
1 teaspoon granulated sugar
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper

CROUTONS:

3 tablespoons extra-virgin olive oil
1 garlic clove
2 (3/4-inch-thick) country bread slices, cut into 1/2-inch cubes (about 4 cups)
Kosher salt

SALAD:

1 medium head radicchio, leaves torn into 1 1/2-inch pieces
1 medium head Belgian endive, trimmed, leaves separated
3 cups small escarole leaves (from 1 head), torn into 1 1/2-inch pieces
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
8 thin slices serrano ham or prosciutto, torn into wide pieces
4 hard-boiled eggs, peeled and quartered, for garnish (optional)

Directions

Make the vinaigrette: Puree passata, vinegar, piquillos, anchovies, garlic, and sugar in a blender until smooth, about 15 seconds. With blender running, slowly drizzle oil into blender to emulsify. Season to taste with salt and pepper.
Make the croutons: Heat oil in a medium-size heavy skillet over medium. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Discard garlic. Add bread cubes; cook, stirring often, until golden brown, about 8 minutes. Transfer croutons to a paper towel–lined plate and season with salt; set aside.
Make the salad: Toss radicchio, endive, escarole, and 2 tablespoons oil in a bowl; season with salt and pepper. Spread 3/4 cup vinaigrette on a platter. Pile salad leaves on top; spoon vinaigrette over salad, if desired. Arrange ham around salad; top with croutons. Drizzle with remaining 1 teaspoon oil. Garnish with hard-boiled eggs, if desired.