Chicory, walnut and parsley salad

Lindsey Bareham

A crunchy, zingy salad to get the tastebuds buzzing




  • 6 cornichons or 1 pickled cucumber
  • 4 Belgian chicory
  • 50g/2oz flat leaf parsley
  • 1 tbsp smooth Dijon mustard
  • 1⁄2 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 50g/2oz walnut pieces
  • 1 small baguette or ciabatta
  • Gentleman’s Relish or black olive tapenade


  • Finely chop the cornichons. Trim chicory, halve lengthways and slice into thin strips. Pick the leaves off the parsley.
  • Add the mustard to a salad bowl. Mix with the vinegar then whisk in the olive oil gradually to make a thick vinaigrette, slackening with 1 tbsp water. Toss chicory, parsley leaves, walnuts and cornichons in the dressing.
  • Thinly slice the bread on the slant, toast and spread sparingly with Gentleman’s Relish or tapenade. Pile on a plate and serve with the salad.
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