Chicory and Nut Salad

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut away the bitter stalk from the chicory in a wedge shape. Then cut the chicory widthways into rings and arrange on a platter.
Peel the mandarins and cut into individual pieces, pour over the chicory.
Crack walnuts (amount to taste, we always use a lot) and crumble the kernels a little. Pour over the chicory / mandarin salad.
Prepare the dressing from yogurt, lemon juice, herb salt and pepper (ideally in a dressing shaker) and pour over the salad. Serve as quickly as possible, is one of the few salads that doesn`t taste better when they sit through, but rather becomes mushy.
The bitter-sweet combination is absolutely delicious and a nice intermediate course to use with a menu or as a starter.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.