Best Chicory Salad With Honey Mustard Vinaigrette Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette image

Yield Makes 8 servings

Number Of Ingredients 8

1/2 garlic clove
1/2 teaspoon salt
1 tablespoon coarse-grain mustard
1 tablespoon red-wine vinegar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 medium Belgian endives (10 oz), sliced crosswise 1/2 inch thick
1/2 lb chicory (French curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

Steps:

Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
Just before serving, toss greens with vinaigrette.

Honey Mustard Vinaigrette image

Provided by Bev I Am

Time 5m

Yield 1/2 cup

Number Of Ingredients 7

1 clove garlic, minced
1 tablespoon white wine vinegar
1 1/2 teaspoons Dijon mustard (coarse or smooth)
1/2 teaspoon honey
1/8 teaspoon salt, to taste
fresh ground pepper
1/3 cup extra virgin olive oil or 1/3 cup canola oil

Steps:

Nutrition Facts : Calories 1311.6, Fat 144.3, SaturatedFat 19.9, Sodium 753.5, Carbohydrate 8.9, Fiber 0.6, Sugar 6.2, Protein 1

Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego image

Provided by Ingrid Hoffmann

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup olive oil
1/4 cup raspberry vinegar
2 teaspoons honey
2 teaspoons Dijon mustard, smooth or whole-grain
Kosher salt and freshly ground black pepper
1 head chicory (curly endive) or other bitter leafy green, chopped
1/2 cup lightly toasted hazelnuts, coarsely chopped
1 cup fresh blueberries
4 ounces aged Spanish Manchego cheese, shaved

Steps:

To prepare the dressing:
In a jar with a tight fitting lid, combine the olive oil, vinegar, honey, and mustard. Season with salt and pepper. Shake vigorously to mix well.
Put the chicory in a large salad bowl. Drizzle the dressing over the greens and toss gently with your hands to coat the leaves. Top with hazelnuts, blueberries, and cheese. Serve immediately.

Chicory Salad with Lemon Anchovy Vinaigrette image

Provided by Martha Stewart

Number Of Ingredients 8

1 lemon
1/2 teaspoon Dijon mustard
2 anchovy fillets, finely chopped
6 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
1 small head radicchio
1 small head escarole

Steps:

Finely grate the zest from the lemon. Squeeze the juice from the lemon, and discard the seeds. Combine the lemon zest, lemon juice, mustard, and anchovies in a small bowl. Whisk in the olive oil, and sprinkle with the salt and pepper.
Discard the outer leaves of the radicchio and escarole. Cut out the tough cores, and tear the leaves into bite-size pieces. Place in a mixing bowl. Season with salt and pepper, and drizzle with salad dressing. Lightly toss to coat. Serve on salad plates.