Food Recipes Salads Chicory Leaves With Salmorejo Vinaigrette Be the first to rate & review! A trio of chicories—crimson-edged radicchio, slender Belgian endive, and leafy escarole—composes this late-winter salad from Melissa Hamilton and Christopher Hirsheimer. The vinaigrette is based on salmorejo, a sherry vinegar–laced tomato soup from southern Spain. We garnish the salad just like the soup, with thin slices of serrano ham and hard-boiled eggs. Slideshow: More Salad Recipes By Melissa Hamilton and Christopher Hirsheimer Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Hirsheimer and Hamilton Total Time: 25 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients VINAIGRETTE: 1/2 cup tomato passata or canned crushed tomatoes 1/4 cup red wine vinegar 4 jarred piquillo peppers, drained 4 oil-packed anchovy fillets 2 garlic cloves 1 teaspoon granulated sugar 1/4 cup extra-virgin olive oil Kosher salt Freshly ground black pepper CROUTONS: 3 tablespoons extra-virgin olive oil 1 garlic clove 2 (3/4-inch-thick) country bread slices, cut into 1/2-inch cubes (about 4 cups) Kosher salt SALAD: 1 medium head radicchio, leaves torn into 1 1/2-inch pieces 1 medium head Belgian endive, trimmed, leaves separated 3 cups small escarole leaves (from 1 head), torn into 1 1/2-inch pieces 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 8 thin slices serrano ham or prosciutto, torn into wide pieces 4 hard-boiled eggs, peeled and quartered, for garnish (optional) Directions Make the vinaigrette: Puree passata, vinegar, piquillos, anchovies, garlic, and sugar in a blender until smooth, about 15 seconds. With blender running, slowly drizzle oil into blender to emulsify. Season to taste with salt and pepper. Make the croutons: Heat oil in a medium-size heavy skillet over medium. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Discard garlic. Add bread cubes; cook, stirring often, until golden brown, about 8 minutes. Transfer croutons to a paper towel–lined plate and season with salt; set aside. Make the salad: Toss radicchio, endive, escarole, and 2 tablespoons oil in a bowl; season with salt and pepper. Spread 3/4 cup vinaigrette on a platter. Pile salad leaves on top; spoon vinaigrette over salad, if desired. Arrange ham around salad; top with croutons. Drizzle with remaining 1 teaspoon oil. Garnish with hard-boiled eggs, if desired. Originally appeared: March 2018 Rate It Print