Chicory and Walnut Salad
2 servings
10 minutes
Chicory and walnut salad is an elegant dish of European cuisine that combines the delicate bitterness of chicory with the nutty flavor of walnuts. This salad is an ode to simplicity and refined taste, where every detail matters. Chicory leaves add freshness and crunch, while pre-roasted nuts reveal their deep aroma. The dressing made from Dijon mustard, honey, white wine vinegar, and olive oil creates a balance between sweetness, acidity, and spiciness. The dish is perfect as a light snack or an exquisite appetizer for main courses. It is often found in the gastronomic traditions of France and Belgium, where natural flavors and minimalism in cooking are appreciated.
1
Lightly roast the walnuts and then crush them in a mortar. Separate the chicory into leaves and transfer to a salad bowl.
- Walnuts: 20 g
- Chicory root: 2 heads
2
Whisk mustard, honey, and olive oil into a thick sauce, add vinegar, salt, and pepper, mix with walnuts, and drizzle over salad leaves. It's better to also mix the sauce into the chicory leaves.
- Dijon mustard: 1 tablespoon
- Honey: 1 teaspoon
- Olive oil: 3 tablespoons
- White wine vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
