Refined Chicories with Walnut Anchoiade, Goat Cheese, Mushroom Skewer, and Burnt Onion Ash recipe: Ingredients for Chicories: Wash and dry endive, radicchio, and frisée leaves. For Walnut Anchoiade: - 1/2 cup roasted walnuts - 2 cloves minced garlic - 4 rinsed and minced anchovy fillets
1/4 cup extra-virgin olive oil 1 tbsp lemon juice Salt and freshly ground black pepper to taste For Mushroom Skewer: 8-10 large button or cremini mushrooms, cleaned and stemmed Water-soaked wooden skewers for 30 minutes Prepare Burnt Onion Ash by slicing a large onion into thick slices.
For assembly: Crumble goat cheese. Chopped fresh herbs (parsley or chives) and edible flowers (optional) for garnish. Lemon wedges, for serving
Instructions: To make Walnut Anchoiade, blend roasted walnuts, minced garlic, anchovy fillets, extra virgin olive oil, and lemon juice in a food processor. Pulse to mix well. Salt and pepper the anchoiade to taste. Set aside.
To prepare the mushroom skewer, preheat the grill or pan over medium-high heat. Secure the mushrooms on the moistened wooden skewers. Grill mushroom skewers until cooked and browned, 4-5 minutes per side.
Remove skewers from grill and set aside. To prepare Burnt Onion Ash, preheat oven to 400°F (200°C). Bake the thick onion slices directly on the oven rack for 30–40 minutes until charred and blackened.
Scrape the charred onion skin off to see the ash after cooling. Remove the charred layer and place the onion ash in a small basin. Place chicory leaves on a serving platter for assembly. Apply walnut anchoiade to chicory leaves. Top chicories with grilled mushroom skewers.
Serve chicories with walnut anchoiade, goat cheese, mushroom skewer, and burnt onion ash immediately, with lemon wedges for squeezing. Eat this stylish and tasty starter or side! This elegant dish has bold flavors and textures to impress your visitors.
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