In this simple salad, chicory leaves are elegantly curled and ever so slightly bitter, but balanced with this semi-sweet mustard dressing. The salad works well for a large platter (seen here), and the leaves are tossed in a spicy herb sauce alongside a supple maple-mustard vinaigrette, balancing warmth and giving this an edge with the natural beauty of the variety of leaves.

I like to use both dressings or you can make this salad with only the mustard vinaigrette. The salad pairs well with spicy sauces, or peppery greens, such as, rocket (arugula), chicory, and any mixed leafy green, with heirloom tomatoes. Each crisp bite is like a perfectly worn linen napkin — casual, considered, and quietly luxurious.

It’s not a traditional salad by any means, but it’s easy to make, and it will elevate your typical shop-bought mixed leaves, and every moment at the table.

Hearty & Seasonal

The season of slow brunches, herbaceous cocktails, and sun-drenched gatherings hasn’t completely gone but as we await the change of seasons to arrive, here’s a great salad to rustle up.

Whether you’re plating up Provençal classics or stirring something botanical and beautiful, late summer to early autumn is actually ideal! It’s that wonderful transitional moment of eating outdoors and indulging in the art of effortless hosting. All the while awaiting the crisp chill air to arrive.

Benefits & Origins

Bitter leaves of chicory have origins in ancient Egypt to the Mediterranean. As many ancient Egyptians used the entire plant for medicinal purposes, and even in ancient Greece and Rome, chicory varieties were eaten with olives. Chicory gained more popularity in food and coffee during the 17th century, particularly in Italian and French regions, as methods to improve its quality and flavour began to develop. Today, you can easily find special varieties, so if you want to use frisée or endive instead of radicchio, alongside the lettuce leaves, feel free to do so.

Chicory also has digestive benefits and cleanses the palate. With the addition of fresh mint and coriander leaves, this makes quite a hearty salad with health benefits. Add chicken or any protein you fancy or eat alone with the maple mustard vinaigrette and/or spicy herb sauce.

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5 from 6 votes

Seasonal Salad | Chicory with Maple Mustard Vinaigrette

Prep Time 10 mins Total Time 10 mins Difficulty: Beginner Servings: 6 Best Season: Suitable throughout the year, Summer, Fall, Spring Dietary:

N Nuts V Vegetarian

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Author: | Madison B. Siobhan of FASHION TALES Cuisine: African, American, Middle Eastern, Wellness Recipe Keys: E Easy Recipes R Recipes with nuts W Wellness

Description

A simple yet stylish salad: crisp chicory tossed in maple mustard vinaigrette. Easy to prepare, full of flavour, and ideal for dinner parties or wellness-focused dining.

Ingredients

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For the Salad:

• ¹⁄₂ cup (125g) walnut halves (roughly chopped)

• 1 medium head chicory (washed, leaves separated)
• 1 or 2 large heads butter lettuce or gem (washed, leaves separated)

• 3 or 4 leaves Swiss Chard (washed, leaves separated)

• 2 spring onions, chopped (white and green parts)

• 1 to 2 medium to large heirloom tomatoes (thinly sliced)

• 2 Oz blue cheese, crumbled (or feta cheese)

• 4 sprigs fresh coriander (roughly chopped)

• 6 to 8 fresh mint leaves (whole or roughly chopped)

• 1 lemon (cut in wedges, to serve)

For the Vinaigrette

• 1 tablespoon olive oil
• 3 tablespoons maple syrup
• ¹⁄₄ cup (60g) grain mustard (use a good quality)
• 3 to 4 tablespoons apple cider vinegar
• black pepper and kosher salt to taste

Method:

1. Making the Salad:

   1. Preheat the oven (or an air fryer) at 350°F/180°C. Place the chopped walnuts on an oven-proof tray (or a baking parchment-lined tray). Bake for 7 to 8 minutes. Remove from the oven and set aside.
   2. Tear the chicory leaves, butter lettuce, and Swiss chard into small and medium pieces, placing them in a large platter (or extra-large salad bowl), in layers. Scatter the chopped spring onions, crumbled blue cheese, roasted walnuts, and fresh herbs (mint and coriander leaves) on top.
   3. Garnish the platter with wedges of lemon. Follow the next steps to make the maple mustard vinaigrette, and/or serve with a side of Zhoug sauce.
   Mark as complete

1. Making the Vinaigrette:

   1. In a large jar, add the olive oil, vinegar, grain mustard, and maple syrup. Whisk vigorously, or cover the jar with a lid and shake until well blended. Taste and add salt and black pepper if needed.
   2. Drizzle some of the vinaigrette around the outer edges of the salad, working your way inward, toward the middle of the salad. Lightly toss the salad, then drizzle more vinaigrette as preferred. Serve with your favourite protein or eat alone. 
   Mark as complete

Note

Tips:

• If using an air fryer to cook the walnuts, it may only take 5 minutes or so, depending on how large or fine they are chopped. Watch it closely to make sure the nuts do not burn.

• To serve this salad with the addition of the spicy herb sauce, use this recipe.

Substitutions:

• Use your preferred chicory (including radicchio, escarole, or endive, etc). Some heads of butter/gem lettuce might be smaller than others, so if you are making this salad for a large crowd, you might need more than one head of chicory or lettuce.
• If you don't have heirloom tomatoes, use several thinly sliced Campari tomatoes or similar.
• For swapping out blue cheese or feta, just use a plain chèvre (goat's cheese).

Keywords: salads, vegetarian, summer recipes, late summer recipes, chicory, vinaigrette