In the Christmas edition of delicious.nl I find a lot of inspiration for the future visit of Emilie, one of my lovely nieces. There is a lot that I don’t really understand of the vegan philosophy, but the recipes are usually really creative.
Grilled chicory with roasted nuts and a romesco sauce is awesome.
Most of the recipe (for 4p) you can prepare one day before. Roast a bell pepper in the oven at 200°.Once the skin is becoming black, put in a plastic bag to cool down. Remove the skin. While roasting the bell pepper, put 25g of almonds and 60 grams of hazelnuts on baking paper. Roast in the oven during approx 10 mins, and stir halfway.
Put the bell pepper, 1 table spoon of concentrated tomato puree, 1 garlic clove, a drizzle of lemon juice, 1 table spoon of bread crumb, ½ teaspoon of spicy paprika powder, ¼ of smoked paprika powder and most of the roasted nuts (keep 1 table spoon of hazelnuts) in a small blender. Add some water (and/or some olive oil) to make the sauce really smooth. Taste, add pepper and salt. Store in the fridge.
Mix 2-3 table spoons of olive oil with the zeste of 1 orange (keep ¼ seperately), 1 chopped garlic clove, pepper and salt. Cover and store.
Clean 4 equal chicory stumps. Halve them. Brush the oil mixture on each side. Grill the chicory at both sides until they have black stripes. Brush the leftover of the oil in a cast iron pan with lid. Bake for another 10-15 mins until al dente.
Spread the romesco sauce on each plate. Put the chicory on the sauce. Finish with the grinded nuts, the zeste and a few green leaves of dandalion and a drizzle of good olive oil.
A recipe to remember!