This simple chicory salad is all about contrast: crisp, pleasantly bitter greens balanced with nutty walnut oil, toasty walnuts, and delicate shavings of Manchego. It’s the kind of salad that wakes up the palate — bright, earthy, and deeply satisfying. Walnut oil and raw walnuts from Manzanita Manor Organics make this extra lovely, but any good-quality nuts will still deliver a beautiful result. Serve it as a starter, a light lunch, or alongside roasted meats or simple grilled fish.
INGREDIENTS:
1 tablespoon sherry vinegar
3 tablespoons walnut oil
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1/2 pound chicory, washed and dried
1/2 cup toasted walnuts, coarsely chopped
1/4 cup shaved Spanish Manchego cheese
METHOD:
In a small jar with a tight lid, combine the sherry vinegar, walnut oil, mustard, a pinch of salt, and several grinds of black pepper. Shake vigorously until emulsified.
Place chicory in a large bowl. Add enough dressing to lightly coat the leaves and toss gently to distribute.
Divide dressed greens among plates. Top each portion with toasted walnuts and generous shavings of Manchego.
SERVING SUGGESTIONS:
- Serve as a first course before roast chicken, pork tenderloin, or grilled steak.
- Lovely alongside autumn soups such as butternut squash or potato-leek.
- Add sliced pear or apple for a slightly sweeter variation.
- Turn it into a light meal with a poached egg on top.
YIELD: Serves 4
