Chicory Salad with Walnuts & Parmesan

Chicory Salad with Walnuts & Parmesan

Get your family out of a salad rut with a walnut topped, nutrient-rich salad that uses vitamin A-rich chicory as the leafy green.


  • 1/2 cup California walnuts, coarsely chopped
  • 1 tablespoon sherry vinegar
  • 3 tablespoons walnut oil
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, freshly ground, to taste
  • 1/2 pound chicory, or other dark leafy green
  • 1/4 cup Parmesan cheese, shaved


  1. In a dry skillet, toast the nuts over a medium high heat until fragrant, about 2 minutes. Set aside to cool.
  2. In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper.
  3. In a large bowl, toss the chicory with the dressing. Top with walnuts and shaved Parmesan and serve.


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