Chicory and watercress salad

Chicory and Watercress Salad

This Chicory and Watercress Salad is a refreshing and vibrant dish that combines the slightly bitter taste of chicory with the peppery notes of watercress. Enhanced with a tangy vinaigrette, this salad is perfect as a light starter or a side dish. The combination of textures and flavors makes it a standout addition to any meal.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Total Time: 15 minutes

Ingredients

• 2 heads of chicory, washed and leaves separated
• 1 bunch of watercress, washed and trimmed
• 1 small red onion, thinly sliced
• 1/4 cup walnuts, toasted and roughly chopped
• 1/4 cup crumbled blue cheese (optional)
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Prepare the chicory and watercress by washing them thoroughly. Pat dry with a clean kitchen towel or use a salad spinner.
2. Combine the chicory, watercress, and red onion in a large salad bowl.
3. Toast the walnuts in a dry skillet over medium heat for about 3-4 minutes, stirring frequently until they are golden and fragrant. Allow to cool slightly.
4. Whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl to make the vinaigrette.
5. Drizzle the vinaigrette over the salad and toss gently to combine.
6. Top the salad with toasted walnuts and crumbled blue cheese, if using.
7. Serve immediately and enjoy!

Additional Notes

For a vegan version, omit the blue cheese or substitute with a vegan cheese alternative. You can also add sliced apples or pears for a touch of sweetness. If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding to the salad.

Nutritional Information

Estimated per serving: 200 calories, 18g fat, 5g carbohydrates, 3g protein, 2g fiber.

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