Crisp chicory leaves tossed with toasted walnuts and chives in a sharp mustard vinaigrette. Serves 4.
50g
1tsp
1tbsp
1pinch
1pinch
3tbsp
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 50g | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 1tbsp | — | — | |
| 4 | | 1pinch | — | — | |
| 5 | | 1pinch | — | — | |
| 6 | | 3tbsp | — | — | |
| 7 | 3piece | about 400 g | — | ||
| 8 | | 10g | — | — |
Put the walnuts in the dry frying pan.
Walnuts · 50 g
Toast over a medium heat for about 4 minutes, stirring often, until fragrant and lightly browned.
Put the mustard in the serving bowl.
Dijon mustard · 1 tsp
Add the vinegar.
White wine vinegar · 1 tbspAdd a pinch of salt.
Salt · 1 pinchAdd a pinch of pepper.
Ground black pepper · 1 pinchPour in the oil slowly, whisking with the fork, until thick.
Extra-virgin olive oil · 3 tbsp
Lay the chicory heads on the chopping board.
Trim a thin slice off each root end and pull off any damaged outer leaves.
Cut each head across into 2 cm pieces, separating the leaves.
Lay the chives on the board.
Chives · 10 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 50 g | | Put the walnuts in the dry frying pan.⏱ 10sResultWalnuts |
| 2 | — | | Toast over a medium heat for about 4 minutes, stirring often, until fragrant and lightly browned.⏱ 4 minResultToasted walnuts |
| 3 | Toasted walnutsstep 2 |  | Tip them onto a plate to cool.⏱ 10sResultToasted walnutsused in step 16 |
| 4 | 1 tsp | | Put the mustard in the serving bowl.⏱ 5sResultDijon mustard |
| 5 | 1 tbsp | | Add the vinegar.⏱ 5sResultMustard and vinegar |
| 6 | 1 pinch | | Add a pinch of salt.⏱ 5sResultSalted mustard and vinegar |
| 7 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultSeasoned mustard and vinegar |
| 8 | 3 tbsp | | Pour in the oil slowly, whisking with the fork, until thick.⏱ 40sResultMustard vinaigrette |
| 9 | 3 piece | | Lay the chicory heads on the chopping board.⏱ 5sResultChicory |
| 10 | Chicorystep 9 | | Trim a thin slice off each root end and pull off any damaged outer leaves.⏱ 30sResultTrimmed chicory |
| 11 | Trimmed chicorystep 10 | | Cut each head across into 2 cm pieces, separating the leaves.⏱ 1 minResultChicory pieces |
| 12 | Chicory piecesstep 11 | | Add them to the bowl.⏱ 10sResultChicory and vinaigrette |
| 13 | 10 g | | Lay the chives on the board.⏱ 5sResultChives |
| 14 | Chivesstep 13 | | Chop them finely.⏱ 40sResultSnipped chives |
| Total Time | 6 min 5s | ||
| Nutrient | Per serving |
|---|---|
| 195kcal | |
| 4g | |
| 19g | |
| 2g | |
| 6g | |
| 0.8g | |
| 4g | |
| 84mg |
Crisp chicory leaves tossed with toasted walnuts and chives in a sharp mustard vinaigrette. Serves 4.
What you’ll doYou will toast walnuts, whisk a mustard vinaigrette in the serving bowl, then toss sliced chicory, chives and the walnuts through it.
