Chicory and walnut salad

Chicory and walnut salad

By
From
Encyclopedia of Food and Cookery
Serves
4

A lovely salad. A tablespoon of walnut oil may replace the same amount of olive oil, if liked.

Ingredients

Quantity Ingredient
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
2 teaspoons salt
80ml olive oil
1 teaspoon freshly ground black pepper
60g walnuts, coarsely chopped
4 firm heads chicory, quartered lengthways
60g watercress sprigs

Method

  1. Mix together vinegar, mustard and salt in a bowl, then add olive oil, pepper and walnuts. Wrap chicory and watercress in a dish towel and refrigerate to chill and crisp them. When ready to serve, put greens in a salad bowl, pour dressing over them, and toss gently.
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