Gilly’s chicory salad

A tangy vegetarian side dish that takes just minutes to prepare – and makes the most of chicory, a somewhat underrated vegetable

  • Ready in 15 minutes
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 112
  • fat 11g
  • saturates 2g
  • carbs 2g
  • sugars 1g
  • fibre 0g
  • protein 0g
  • salt 0.04g


  • 3 plump heads chicory
  • 6 tbsp extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp golden caster sugar


Getting ahead
Make the dressing up to a day ahead, and simply stir before using. Refrigerate the separated leaves in a plastic bag up to 4 hours ahead.


  1. Separate the chicory leaves and put them in a serving dish. Mix together the oil, vinegar, mustard and sugar with salt and pepper to taste. Pour over the leaves and toss with a spoon and fork so that all the leaves get coated. Serve straight away, before the dressing has a chance to discolour and soften the leaves.

Suggested recipes from this collection...