This chicory salad combines vibrant flavors for a delightful summer meal with friends. Check out the story behind this recipe!
Ingredients
- Six handfuls of assorted chicories
- 2 Meyer lemons, zested and juiced
- 1 tablespoon of mustard
- 2 teaspoons of honey
- 1 cup of grated parmesan plus a chunk for ribbons
- a pinch of salt and a pinch of pepper
- 1/4 cup of olive oil
- 3/4 cup of toasted hazelnuts, crushed after roasting until golden
Instructions
- In a blender, mix the lemons, mustard, honey, grated cheese, and seasonings. Blend until smooth, then gradually add the olive oil. Adjust seasoning using a chicory leaf.
- Combine the greens and half of the hazelnuts with 3/4 of the dressing. Adjust seasoning and add more dressing if needed. Finish with extra hazelnuts and parmesan ribbons using a vegetable peeler.
