'In the Kitchen' Vibrant Farm Blog Series: Chicory Salad
This is our favorite salad to make quickly for our farmer lunch. Colorful and bright, this salad packs a punch in flavor and appearance. The vinegar and mustard compliment the bitter greens, and the kohlrabi and fennel add a wonderful texture. Start with whisking the vinaigrette in the bottom of the salad bowl and then build the salad on top of it.
MAKES 4-6 servings
PREP TIME: 10 MINUTES
- 1/4 cup vinegar of your choice
- 1/4 cup coarse-grain Dijon mustard
- 2 tbsp honey
- 1 medium Fennel, shaved
- 1 small-medium Kohlrabi, shaved
- 1 Frisée
- 1 Radicchio
- Pumpkin seeds, hemp seeds, sunflower seeds
Whisk together vinegar, Dijon mustard, and honey in bottom of large bowl.
Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into the bowl with the dressing. Using mandoline, thinly slice kohlrabi into bowl. Chop radicchio and frisée.
Toss greens in well with vinaigrette, fennel, & kohlrabi. Season to taste, if necessary, with salt and pepper. Top with your favorite seeds!
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Note: Recipe from Curtis and Meghan, photo borrowed from epicurious.com