In all honesty this recipe is all about the sauce, but if you're lucky enough to find these gorgeous light pink chicories they are a MUST. Good substitutions would be radicchio, endives or any other winter lettuce. You could also totally play it safe and go for kale, butter lettuce or romaine. It's nice to use a lettuce that has a cup quality.
This is a dressing of the very chunky sort. Dip, dressing, you get it...
1 whole lemon, chopped (remove some seeds if you feel like there are a lot! I don't worry about a few)
1 clove garlic
1 cup walnuts, almonds, or pistachios
1/2 tsp sea salt
1/2 cup olive oil
After chopping lemons, pulse them in a food process with garlic. Add the walnuts and sea salt, and pulse until everything is well combined but still chunky.
Add in olive oil, and give it a few quick pulses. You don't want to over process once the olive oil is added or things will get sticky and pasty! The texture should be similar to a pesto.
Plate clean lettuces, and strategically cover with the dressing making sure it all gets disbursed somewhat evenly.
Finish salad with olive oil, sea salt and pepper, plus some sumac if you've got it!
Serves 2 entree salads, or 4 sides
recipe by Meredith Baird