Photo: Chicory Salad with Walnuts and Parmesan Recipe
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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By oleander55
Brooklyn, NY
on June 29, 2011
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Thanks for sharing the tip on the olive oil.
By CorrieSue
San Francisco, CA
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.
By Sweet Chili
New York, NY
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!
Read all 8 reviews