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Chicory and red​ apple salad recipe

Chicory and red​ apple salad recipe

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This fresh, crunchy salad is bursting with flavour from nutty chicory leaves, charred apple and a creamy egg dressing. Serve as part of a sharing table at your next get-together. See method

  • Serves 4
  • Takes 15 mins
  • 311 calories / serving
  • Vegetarian


For the dressing

  • 2 eggs, hard boiled​
  • 1 tsp English mustard powder​
  • 2 tbsp red wine vinegar or sherry vinegar
  • 75ml double cream​
  • 50ml water
  • 10g parsley, roughly chopped

For the salad:

  • 3 red apples, sliced into 2cm thick rounds​
  • 2 whole chicory​
  • 50g toasted pecan nuts​
  • lemon wedges, to serve (optional)

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    8g 39%
  • Sugars

    10g 11%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 11.8g Protein 6.7g Fibre 4.4g


  1. Halve the eggs and remove the yolks, then mash them into the mustard powder and vinegar. Finely chop the egg whites and stir these through, along with the cream and water and parsley, then season to taste.​
  2. Heat a griddle pan to high on the hob. Toss the apple slices in the oil and place on the griddle to cook for 1-2 mins a side, to char.
  3. Remove the outer leaves of the chicory and slice the inner-parts into 1cm thick slices. Lay these on a platter and top with the apple slices.
  4. Pour over the dressing and top with the pecan nuts and a squeeze of lemon to serve.

Get ahead: Prepare the dressing and store in a large Kilner jar. You can also grill the apples in advance and finish the recipe just before serving.​

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