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Chicory & walnut salad
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By Diana Henry
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.
Typical values per serving:
This recipe was first published in November 2021.
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