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Seared chicories salad with tangerines and freekeh

Spring chicories feature in this hearty main-course salad, dressed up with savoury freekeh (roasted and rubbed durum wheat kernels), tangerines, herbs and a smoky ‘burnt orange’ vinaigrette.



Seared Chicorices Salad

  • 1 cup (240 ml) freekeh
  • Salt, to season
  • Vegetable oil, as needed (for the freekeh and for searing)
  • 4 Belgian (white) endives, halved lengthwise
  • 1 head radicchio, quartered

Burnt Orange Vinaigrette

  • 4 oranges, halved
  • 2 tablespoons (30 ml) Dijon mustard
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) white wine vinegar
  • 1/2 cup (120 ml) walnut oil


  • 4 tangerines, peeled and sliced
  • 1/2 bunch Italian parsley
  • 3 sprigs tarragon, leaves only


Seared Chicorices Salad 

  1. In a medium saucepan, bring about one quart (one litre) of salted water to a boil.
  2. Add the freekeh, reduce heat to low and cook for 20 minutes, until tender.
  3. Strain and spread onto a sheet pan and allow to cool. Drizzle over a little oil over toss with hands to coat (to prevent clumping).
  4. While the freekeh is cooking, sear the chicories (endive and radicchio).
  5. Heat vegetable oil in a large cast-iron pan over high heat. 
  6. When smoking, sear the endive and radicchio in batches, cut sides down, until dark on one side, around 15 seconds. Between batches, add more vegetable oil (as needed) and return the pan to high heat.
  7. Set the chicories aside and allow them to cool to room temperature.

Burnt Orange Vinaigrette

  1. Preheat the oven to 425° F (220° C), then add more oil to the pan and sear the orange halves, cut side down, until very dark.
  2. Transfer the charred oranges to the oven and roast for 10 minutes, to soften.
  3. When cool enough to handle, squeeze the juice from the charred oranges into a bowl.
  4. Add the Dijon mustard, chopped shallots, garlic, and white wine vinegar, season with salt, and whisk to combine.
  5. Finish by adding the walnut oil in a long steady stream, whisking constantly, to emulsify.


  1. Cut and remove the cores of the radicchio wedges and endive halves, separate the leaves, and arrange them on a large platter.
  2. Neatly present the tangerine slices over the chicories, scatter over the cooked freekeh, then spoon over the burnt orange vinaigrette.
  3. Garnish with parsley sprigs and tarragon leaves and serve immediately. Enjoy!