Fine Cooking Magazine - November/December 2020

Servings: six.

Chicory is a sturdy member of the endive family whose bold taste and texture really stand up to intense flavors. Here it is paired with rich walnuts and sharp Parmesan cheese in a sherry-mustard vinaigrette. You could use arugula instead of chicory here if you prefer. I like to serve this salad before a meaty, belly-warming stew or pasta entrée.

This recipe is excerpted from The Food You Crave by Ellie Krieger. Learn more here.

Ingredients

1/2 cup coarsely chopped walnuts
1 Tbs. sherry vinegar
3 Tbs. walnut or olive oil
1/2 tsp. Dijon mustard
Salt and freshly ground black pepper to taste
1/2 lb. chicory or other leafy green
1/4 cup shaved Parmesan cheese (you can do this with a vegetable peeler)

Preparation

In a small dry skillet, toast the nuts over medium-high heat until fragrant, shaking frequently, about 2 minutes; set aside.
In a small bowl, whisk together the vinegar, oil, mustard, salt, and pepper.
In a large bowl, toss the chicory with the dressing to coat evenly. Divide between 6 serving plates, top with the walnuts and shaved Parmesan, and serve.

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What We're Cooking Now

Name: Chicory Salad with Walnuts and Parmesan
Yield: six. servings
Ingredients: 1/2 cup coarsely chopped walnuts; 1 Tbs. sherry vinegar; 3 Tbs. walnut or olive oil; 1/2 tsp. Dijon mustard; Salt and freshly ground black pepper to taste; 1/2 lb. chicory or other leafy green; 1/4 cup shaved Parmesan cheese (you can do this with a vegetable peeler)