Chicory, walnut and parsley salad
Lindsey Bareham
A crunchy, zingy salad to get the tastebuds buzzing
Chicory, walnut and parsley salad
Chicory, walnut and parsley salad
Ingredients
- 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
Method
- 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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