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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?