Rocket Chicory Salad with White Wine Vinaigrette

Walnuts give texture and crunch to these bitter and peppery salad leaves.

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy

For the vinaigrette

2 tbsp white wine
2 tbsp lemon juice
1/2 tsp honey
1/2 tsp mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
60ml extra-virgin olive oil

For the salad

120g rocket
2 heads of chicory, chopped
40g toasted walnuts
1) Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.

2) In a large bowl combine the rocket, chicory, and walnuts. Toss with 60ml of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately.

3) Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

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