Trine Hahnemann’s Chicory With Red Onion and Grapefruit

December 6, 2016 3:24 pm Last Updated: December 6, 2016 3:24 pm

Chicory With Red Onion and Grapefruit

(Columbus Leth)
(Columbus Leth)


Chicory, or endive, is called julesalat in Danish, which means Christmas salad. So, when growing up, I only ever had this as a Christmas salad, and always a Waldorf-style salad. I love the sweet-bitter flavor that chicory has when fried.

Number Serves



  • 2 small red onions
  • 1 tablespoon olive oil
  • 1/2 tablespoon sugar
  • 30g/2 tablespoons butter
  • 8 chicory (endives), quartered lengthways
  • 2 pink grapefruits
  • 1 bunch of chervil
  • Sea salt and freshly ground black pepper


Preheat the oven to 180ºC/350ºF/gas mark 4.

Cut the red onion into wedges and gently mix with the olive oil, sugar, and some salt and pepper. Spread out on baking sheet lined with baking parchment and bake in the oven for about 10 minutes. Melt the butter in a frying pan, add the chicory (endive) quarters and fry until golden brown on all sides. Place on a serving dish.

Peel the grapefruits then release the segments from their membranes, working over a bowl to catch the juices, and squeezing out the empty membranes. Spread the grapefruit segments over the chicory then pour over the collected juice (you should have 2 tablespoons). Now add the roasted onion wedges, decorate with the chervil and serve.

Reprinted from “Scandinavian Comfort Food: Embracing the Art of Hygge” by Trine Hahnemann. Published by Quadrille Publishing.