Chicory is a herb which is well known for its medical benefits. However, it does not lag behind in the taste section. In the salad, it is combined with crunchy toasted nuts and a dressing of vinegar, olive oil, lemon juice and Dijon mustard that gives it the tangy touch. Prepared in under 25 minutes with an easy to follow recipe, the serving size here is 4 person. However, you can always increase the amount of chicory and other ingredients in the right proportion to make more. The salad roughly follows the rule of one chicory per person. Follow the step by step guide for a detailed recipe.
Serving size: 4 person
Preparation time: 25 minutes
Utensils required: mixing bowl, frying pan, serving platter
-1 tablespoon Dijon mustard
-1 tablespoon red wine vinegar
-1/2 tablespoon lemon juice
-3 tablespoons extra-virgin olive oil, or as needed
-salt and pepper to taste
-4 heads chicory
-5 tablespoons pine nuts
-1 tablespoon chopped fresh parsley, for garnish
Make the dressing in the mixing bowl. Whip together the lemon juice, vinegar and Dijon mustard. Add the olive oil slowly to it and whisk well. Season with salt and freshly ground pepper and set it aside to use later.
Cut the chicory into slices by cutting crossways. Remove the outer hard stems and separate the slices into rings.
In the frying pan, toast the nuts. Do not use any oil. Make sure to stir constantly in order to avoid them from burning. Once the nuts get a golden ting throw in the chicory and toast them too. Add the dressing to the pan and toss everything together. Reduce the heat to let the flavors blend without burning.
Add the parsley to the mixture and drain unto a plate. A bowl will not do because then all dressing will settle to the bottom. Serve right away.