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Josie Porter Farm

Home of Cherry Valley CSA


Chicory and Bacon Salad Recipe
  French Salad
2 shallots, minced
2 tablespoons Dijon mustard
2 1/2 tablespoons red wine vinegar
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
2/3 LB thick cut bacon, cut into 1/2 inch pieces
1/2 loaf French bread, crust removed, cut into 1/2 inch cubes
1 head chicory (curly endive), torn into large pieces

In a small bowl, whisk together the shallots, mustard, vinegar and pepper. Gradually whisk in the olive oil in a thin stream. In a medium skillet, cook the bacon over medium heat until browned and crisp, about 10 minutes. Remove with a slotted spoon and set aside. Pour off all the fat except 1/4 cup. Add the bread cubes to the hot bacon fat and sauti over medium heat, tossing lightly until lightly browned, about 5 minutes. Remove and set aside. Return the bacon to the skillet and toss until heated through. Remove from heat and stir in the dressing. Place chicory in large bowl and add the dressing, bacon, and bread, toss well and add salt if you want.

Braised Endive


    * bunch of endive
    * 1 Tbsp butter
    * small amount of vegetable/chicken stock
    * 1/4  tsp lemon juice
    * sugar to taste
    * Salt


   1. Wash endive and remove outer leaves.
   2. Melt butter in a large skillet, and brown endive lightly on all sides.
   3. Combine stock,lemon juice, and sugar.
   4. Pour liquid over the endive.
   5. Reduce heat, cover skillet, and simmer 20 minutes, or until endive is tender.
   6. Season to taste with salt.

Black bean tostadas with curly endive salad

Gourmet |  May 1993

Can be prepared in 45 minutes or less.

Servings: Serves 2.

3/4 teaspoon ground cumin
1 tablespoon wine vinegar, or to taste
3 tablespoons olive oil
a 15- to 16-ounce can black beans, rinsed and drained
1/4 cup chopped drained sun-dried tomatoes packed in oil
1 avocado
1 scallion, chopped
vegetable oil for frying the tortillas
two 7-inch corn tortillas
enough inner leaves of curly endives (chicory), torn into pieces, washed well,
 and spun dry, to measure 3 cups
1/3 cup thinly sliced red cabbage

In a small bowl whisk together the cumin, the vinegar, and salt to taste and whisk in the olive oil. In a bowl combine the beans, the tomatoes, the avocado, peeled, pitted, and cubed, and the scallion, stir in about two thirds of the dressing and salt and pepper to taste, and toss the mixture well. In a small skillet heat 1/2 inch of the vegetable oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are crisp and golden, transferring them as they are fried to paper towels to drain. In another bowl toss the curly endive and the cabbage with the remaining dressing and salt and pepper to taste. Divide the tortillas between 2 plates, top them with the black bean mixture, and divide the curly endive salad between the plates.