Warm chicory and pine nut salad

    24 min

    This brilliant salad is easy to prepare, delicious, healthy and goes with anything. Traditionally French, perfect anytime of the year. This recipe is also easily expandable, as it is generally, one chicory per person.

    50 people made this

    Serves: 4 

    • 1 tablespoon Dijon mustard
    • 1 tablespoon red wine vinegar
    • 1/2 tablespoon lemon juice
    • 3 tablespoons extra-virgin olive oil, or as needed
    • salt and pepper to taste
    • 4 heads chicory
    • 5 tablespoons pine nuts
    • 1 tablespoon chopped fresh parsley, for garnish

    Prep:15min  ›  Cook:9min  ›  Ready in:24min 

    1. In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside.
    2. Cut chicory heads crossways into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.
    3. In a large dry frying pan over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the chicory rings. Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the chicory is wilting too quickly. You want to maintain some crispness and texture.
    4. If you have guests to impress, throw in the parsley. The sharp green flecks will brighten the dish and enhance the flavour, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the chicory.

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    Reviews in English (36)


    Who ever knew that something this simple could be so delicious? I realized at the last minute that I was out of red wine vinegar...I substituted regular white vinegar with a dash of pinot noir (no problem). I also decided to spruce it up a little bit at the end by adding a few fresh bacon bits. Will definitely try this salad again...maybe with warm bacon vinaigrette the next time?  -  08 Feb 2006  (Review from Allrecipes US | Canada)


    Made this last night for dinner. I tried the dressing before adding it to the pan and found it bitter (could be because I eye-balled the lemon juice) so I just added a dash of sugar. First time I've eaten endive and I will make it again! UPDATE: I had to change my four stars to five stars because my mom and I were craving this recipe so I made it again and this time measured everything exact and didn't add the sugar and everyone at home loved this recipe! Thank you for a delicious healthy recipe.  -  23 Feb 2009  (Review from Allrecipes US | Canada)


    I was given some endive, and I had no idea what to do with it. First I just chopped some up in a salad, but I didn't like it that much. This warm version was much better! The dressing is also very tasty, but the dish is a bit rich overall, so it's good to eat in small portions.  -  29 Jun 2011  (Review from Allrecipes US | Canada)