Smoky, sweet, and bold, this Grilled Chicory Salad with Warm Cane Syrup-Coffee Vinaigrette is a vibrant summer side packed with Louisiana flavor. Charred greens, roasted sweet potatoes, toasted pecans, and tangy goat cheese come together with a rich, coffee-kissed dressing for a dish perfect for warm-weather gatherings.
Grilled Chicory Salad with Warm Cane Syrup-Coffee Vinaigrette
Makes 6 servings
Ingredients
For Grilled Chicory Salad:
- 2 cups 1-inch-cubed peeled sweet potato (about 1 medium potato)
- 6 tablespoons vegetable oil, divided
- 1½ teaspoons Creole seasoning*, divided
- ¾ cup chopped pecans*
- 1 large head radicchio, quartered
- 2 heads Belgian endive, halved
- ½ small head escarole (about ¾ pound)
- ¼ teaspoon kosher salt
- 2 oranges, peeled and sectioned
- 1 (4-ounce) container crumbled goat cheese
- Warm Cane Syrup-Coffee Vinaigrette (recipe below)
- 2 tablespoons chopped fresh parsley
For Warm Cane Syrup-Coffee Vinaigrette:
- ¼ cup cane syrup**
- ¼ cup brewed chicory coffee
- 2 tablespoons Creole mustard
- 2 teaspoons vegetable oil
- ¼ teaspoon kosher salt
Instructions
For Grilled Chicory Salad:
- Preheat oven to 375°.
- On a rimmed baking sheet, toss together potato, 1 tablespoon oil, and 1 teaspoon Creole seasoning.
- Bake until almost tender, about 20 minutes, stirring halfway through baking. In a small bowl, toss together pecans, 1 tablespoon oil, and remaining ½ teaspoon Creole seasoning. Spoon pecans onto potatoes. Bake until potatoes are tender and pecans are toasted, 6 to 8 minutes more.
- Meanwhile, heat a large cast-iron grill pan over medium heat.
- Brush 2 tablespoons oil onto cut sides of radicchio and endive. Brush remaining 2 tablespoons oil all over escarole. Place radicchio and endive, cut side down, on pan. Cook until grill marks form, about 2 minutes. Remove from pan. Add escarole to pan. Cook until escarole begins to char and slightly wilts, about 2 minutes. Cut grilled radicchio, endive, and escarole into 2-inch pieces.
- Arrange grilled greens on a serving platter, and sprinkle with salt. Top with potato mixture, orange sections, and cheese. Drizzle Warm Cane Syrup-Coffee Vinaigrette over salad. Sprinkle with parsley. Serve immediately.
For Warm Cane Syrup-Coffee Vinaigrette:
- In a small saucepan, whisk together all ingredients. Cook over medium heat until heated through, about 4 minutes. Use immediately.
Notes
*We used Tony Chachere’s Creole Seasoning and Cane River Pecan Company pecans.
**We used Steen’s Cane Syrup.
**We used Steen’s Cane Syrup.
