Chicory Salad With Walnuts & Preserved Lemon Vinaigrette

Drescription

This salad is bitter, bold, and unapologetically cool. Chicories bring an edge, walnuts add crunch, and the preserved lemon vinaigrette punches up the flavor with briny anchovies and garlic. It's the kind of dish you toss together for friends to look like a pro—but secretly, it’s effortless.

Ingredients

• 2 heads of chicory
• 1/2 cup walnuts
• 3 cloves garlic, thinly sliced
• 4 anchovies, minced
• 1 tablespoon preserved lemon, finely minced
• 1 lemon, juiced
• 3 tablespoons olive oil
• piave vecchio cheese, for shaving

Directions

1. Preheat your oven to 325°F. Spread walnuts on a baking sheet and toast for 6–10 minutes, or until golden. Let cool.
2. Trim any damaged leaves from the chicory heads. Quarter them, remove the cores, and slice into bite-sized pieces.
3. In a salad bowl, mix preserved lemon, lemon juice, garlic, minced anchovies (and their oil), and black pepper. Slowly drizzle in olive oil while whisking to emulsify. Season with salt to taste.
4. Add chicory and crushed walnuts to the bowl. Toss gently to coat everything in the vinaigrette.
5. Shave Piave over the top and hit it with extra black pepper. Serve immediately.