Chicory salad with walnuts

Chicory salad with walnuts

Insalata di cicoria e noci

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

I like this combination of interesting flavours, especially with the addition of the caramelised walnuts that add extra crunch and sweetness. This refreshing salad is complex and very satisfying. Bitter–sweet is a recurrent theme of Pugliese cuisine and this salad is a perfect example. It‘s great for a light lunch or served with grilled meat or fish.

Ingredients

Quantity Ingredient
1 bunch leaf chicory, leaves torn into bite-sized pieces
1 bulb fennel, shaved, fennel fronds reserved
4 radishes, roughly sliced
8 cherry tomatoes, quartered
1/2 grapefruit, segmented
100g walnuts
2 teaspoons sugar
100ml olive oil
1 tablespoon pomegranate molasses
1/2 lemon, juiced

Method

  1. Place the vegetables, tomato and grapefruit in a bowl and season to taste with salt and freshly ground black pepper. Toss lightly.
  2. In a small frying pan over low heat, toast the walnuts. When the pan is warm, add the sugar and shake, or stir, to coat all of the walnuts in the sugar. Continue stirring while the sugar melts and coats the walnuts, about 5 minutes. Place the candied walnuts on some baking paper to cool.
  3. Mix the olive oil, pomegranate molasses and lemon juice in a bowl and pour half of this dressing over the salad, reserving the remainder and adding it if you need it. Sprinkle the candied walnuts and the fennel fronds over the top and serve.
Tags:
italy
italian
puglia
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