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Chicory, walnut and parsley salad

Lindsey Bareham

A crunchy, zingy salad to get the tastebuds buzzing

Chicory on a chopping board
Chicory, walnut and parsley salad




  • 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.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.