Chicory Salad with Walnuts and Parmesan
- Level: Easy
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 146 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 2.3 grams
- Sodium
- 52 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Level: Easy
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 146 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 2.3 grams
- Sodium
- 52 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
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.
