Chicory and Carrot Salad with Grainy Mustard Vinaigrette

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Sometimes I think that salads can be boring. There just isn’t that much going on. But when making a raw salad with chicory, it’s almost impossible to be boring! This recipe is super simple and super delicious.

 

Chicory and Carrot Salad with Grainy Mustard Vinaigrette

Dressing:
1 garlic clove (at least- depends on your taste, but I like 3-4) minced
1/2 teaspoon salt
1 tablespoon coarse-grain mustard
2 tablespoon red-wine vinegar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
 
A delicious head of Chicory (the Sugarloaf is particularly delicious for this recipe)
3-4 Carrots
An apple if you want to add some more sweetness
Parmesan 
 

Add all the ingredients for the dressing into a bowl and whisk together.

Cut Chicory into thin slices. Slice carrots thinly however you like- I recommend using a mandolin to get them super thin and slice them lengthwise so they are in nice long strips like the chicory. If you are using an apple, also slice thinly.

Toss above ingredients with the dressing.   This salad only gets better with time, so if you can, wait an hour or so before serving. Shave Parmesan on top when serving.

Enjoy!

Tags:
| November 27th, 2013 | Posted in Chicories, Field Notes, kicking salad dressings, Recipes, Roots |

2 Responses to “Chicory and Carrot Salad with Grainy Mustard Vinaigrette”

  1. Lauren Says:

    Just tried this recipe tonight. Yum!

  2. mary ann kirchoff Says:

    Wish we had this in Indiana. The art work is fabulous!

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