When selecting chicory for salad, look for the freshest available ingredients. Leave any chicory that has brown or limp leaves and make sure you slice it just before dressing. Once it’s been cut, it wilts very quickly, so you need to prepare it just before you’re ready to eat the salad. To find out more about this bitter green, take a look at our detailed guide to what chicory is.
How to balance bitterness in chicory salad
Chicory is part of the bitter greens family; therefore, you need to consider the overall flavour profile and balance of your salad when using chicory as a base. Fatty ingredients, such as olive oil and blue cheese, soften the bitterness of the chicory. A touch of acidity, such as rice vinegar or a fresh squeeze of lemon juice, also brightens the flavours.
Some chefs will include sweet ingredients, such as pears or a drizzle of honey, for a subtle lift that’s not overly sugary.
Variations on chicory salad
There are lots of ways to vary this classic winter salad to your liking. The French style calls for chicory, Dijon mustard or vinaigrette, walnuts and a French cheese. Or you could introduce more citrus notes with orange segments and greater complexity of flavour with shaved fennel. A traditional combination is chicory, pear, blue cheese and toasted nuts, similar to the recipe we’ve shared above.
Lastly, if you’d prefer a little warmth on the plate, you can grill the chicory before assembling the dish for a hot chicory salad on colder days.
Serving ideas and menu pairings
Chicory salad is at its best when paired with rich and hearty mains such as roast chicken or sausages, as the bitterness and freshness of the salad help to cut through the fattiness of the meat.
You could serve it as a standalone dish – a tasty starter to begin a delicious winter dinner party, for instance. Or save until the end to enjoy with an inviting cheese board as a fresh, elegant pairing.
Storage and make-ahead tip
Chicory salad should be enjoyed just after dressing. If you do want to prepare ahead, you can wash and dry the chicory leaves the day before, and then keep them stored in a clean tea towel in the fridge. Make sure you don’t cut the leaves if you do intend to prepare part of the salad ahead of time. And keep any dressing separate. If you store the chicory with the dressing, you’ll find the leaves will soften very quickly and lose their crunch.
