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Rustic chicory salad

updated

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Ingredients for 3 servings:

  • 1 pack of chicory
  • 50 g bacon, diced
  • 1 handful of walnuts, chopped
  • 2 eggs, boiled and diced
  • 3 tbsp mustard
  • 3 tbsp vinegar
  • 9 tbsp oil
  • salt and pepper
  • little water when needed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicory into bite-sized pieces after removing the stem. Fry the bacon in a pan and add it to the chicory. Add the walnut pieces and diced eggs. For the vinaigrette, combine the mustard and vinegar and stir in the oil a spoonful at a time. Season with salt and pepper and thin with a little water if desired. Pour the dressing over the salad and mix well. This dish tastes best after letting it sit in the refrigerator for a day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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