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Chicory Salad With Honey-Mustard Vinaigrette

4.8

(5)

Image may contain Plant and Food
Michael Graydon + Nikole Herriott

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

Recipe information

  • Yield

    8 servings

Ingredients

1

cup pecans

¼

cup sherry vinegar or red wine vinegar

¼

cup whole grain mustard

2

tablespoons honey

1

head of escarole, leaves separated and torn

1

head of radicchio, leaves separated and torn

¼

cup thinly sliced chives

Extra-virgin olive oil (for drizzling)

Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool; crush or coarsely chop.

    Step 2

    Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.

    Step 3

    Do Ahead: Pecans can be toasted 1 day ahead. Store airtight at room temperature.

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Reviews (5)

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  • I've been working on improving the quality of my salads, and I'm starting with the basics. this recipe felt like I could pull it off and it would come out looking exactly like the picture. it worked perfectly! I used maple syrup instead of honey, just personal preference, and it was a delicious swap. bitter, bright, acidic, crunchy, and slightly sweet. I'll be making this again soon!

    • Becca

    • Boulder, CO

    • 11/28/2023

  • Slightly bitter, crunchy and refreshing. Served at Thanksgiving to offer an alternative to the palate and cut through all the heavy rich foods. Like it everyday too. Can add goat or blue cheese to make it more of a meal.

    • EssieDee

    • Stamford CT

    • 11/6/2018

  • I had a head of radicchio and found this recipe. My whole grain mustard was Violet (made from grape must as well as mustard grains) but I had just enough to make a half recipe of the dressing. It was delicious. I think the violet mustard made it even better but I am sure it would be good with whole grain mustard as well. Very easy.

    • San Mateo

    • 7/23/2018

  • Such a great (easyyyy) all-purpose salad dressing and with radicchio, seems a lot fancier than it is. I cut the recipe in half for a dinner party of 4 and still had more than enough to go around. Will definitely make this again and again all winter.

    • alexbeggs

    • BonAppétit.com

    • 12/10/2017