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Chicory Salad with Walnuts and Parmesan

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.


  • 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)


  • 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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