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    Chicory & walnut salad

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    Chicory & walnut salad

    By Diana Henry

    • Gluten Free
    • Vegetarian
    • Preparation time: 10 minutes
    • Total time: 10 minutes

    Serves: 4


    250g pack chicory, leaves separated
    140g pack red chicory, leaves separated
    2 sticks celery, very thinly sliced, plus some celery leaves
    35g walnuts, most of them broken into pieces, some just halved

    For the dressing
    ½ small clove garlic, very finely chopped
    ¾ tbsp white balsamic vinegar
    ¼ tsp clear honey
    ¾ tsp Dijon mustard
    2 tbsp walnut oil
    1 tbsp extra virgin olive oil
    Squeeze lemon juice, to taste (optional)


    1 To make the dressing, put the garlic, white balsamic, honey and mustard in a small bowl. Use a fork to whisk in the oils. Season, checking the balance of sweetness, acid and oil. Add a little lemon juice if you think it needs it.

    2 Put the chicory and celery in a bowl, along with any leaves you can retrieve from the head of celery. Toss with the walnuts and dressing, adding only as much dressing as you think you need.

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