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.
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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