Chicory Salad with Walnuts and Parmesan

  • Level: Easy
  • Total: 12 min
  • Prep: 10 min
  • Cook: 2 min
  • Yield: 6 servings
  • Nutrition Info
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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


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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