Chicory Salad with Walnuts and Parmesan

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Picture of Chicory Salad with Walnuts and Parmesan Recipe Photo: Chicory Salad with Walnuts and Parmesan Recipe
Rated 4 stars out of 5
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  • Read 8 Reviews
Total Time:
12 min
Prep
10 min
Cook
2 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon sherry vinegar
  • 3 tablespoons walnut oil
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • 1/2 pound chicory, or other leafy green
  • 1/4 cup shaved Parmesan

Directions

In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.

In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.

In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan

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Newest Ratings and Reviews

Read all 8 reviews

  • on June 29, 2011

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    Thanks for sharing the tip on the olive oil.

    people found this review Helpful.
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  • on January 16, 2011

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    yum, will make this again. i did not have walnut oil and used olive oil instead, but was fine without it. super simple to throw together, and the chicory was lovely.

    people found this review Helpful.
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  • on September 20, 2010

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    Must rate this recipe down to a 3 star because the chef did not include an alternative to the main ingredient, namely, chicory!
    C'mon! I asked my supermarket's Vegetable and Front End Manager where the chicory was, and neither had ever heard of it before! LOL! The front end guy thought it was a drug used to curb smoking!
    BTW, the suggestion to use Spring Salad Mix as an alternative was great and makes this recipe reall rock! Thank you!
    I had been looking for something to use up my Walnut Oil on, and tried this one. Guess what? Walnut oil goes bitter after 2 years! Maybe next time I will keep it in the frig!

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
146
 
Carbohydrates
3 grams
 
Total fat
15 grams
 
Saturated fat
2.3 grams
 
Protein
3 grams
 
Fiber
2 grams
 
Sodium
52 milligrams
 

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