Chicory and Arugula Salad with Honey Vinaigrette
TIME/SERVINGS
Total: 5 mins
Active: 5 mins
Makes: 2 to 3 servings
By Aida Mollenkamp
Some like the bitterness that chicory and arugula impart, but anyone will vouch that in too large a quantity, they’re overwhelming. This straightforward salad tosses the bitter lettuces in a slightly sweet honey vinaigrette to balance things out. And the crunch of toasted walnuts makes for a satisfying starter any day of the week.
This recipe was featured as part of our Easy Weeknight Dinner menu.
INGREDIENTS
- 1 medium head Belgian endive, coarsely chopped (about 1 cup)
- 1/2 small head radicchio, coarsely chopped (about 2 cups)
- 1 1/2 ounces (about 1 1/2 cups) baby arugula
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons grapeseed oil
- 1/4 cup walnuts, toasted and coarsely chopped
INSTRUCTIONS
- Combine greens in a serving bowl. Set aside.
- Whisk together vinegar, honey, salt, and pepper in a small nonreactive bowl. While constantly whisking, add oil by pouring in a thin stream down the side of the bowl. Whisk until all oil is incorporated. Taste and adjust seasoning as desired.
- Pour vinaigrette over salad and, using hands, mix to coat greens. Taste and adjust seasoning as desired. Top with walnuts and serve.
COMMENTS | ADD YOUR OWN
I love the arugula / radicchio combination with just balsamic vinegar, extra virgin olive oil, freshly grated parmesan, salt & freshly ground black pepper.