Chicory and Mustard Salad

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

If you see red chicory, or rather that fabulous auburn-tipped stuff, you could get some as well, but I wouldn’t worry about using just the normal, greeny-blond witloof.


  • 1 tablespoon sherry or cider vinegar
  • 1 scant tablespoon Dijon mustard
  • 2


To make the dressing, use a fork to whisk the vinegar, mustard, a fat pinch of salt and crème fraîche together in a little bowl or jug and, whisking still, very slowly pour in the olive oil so that you have a smooth, thick, emulsified dressing. I like this with punch. You may prefer a different balance. As with all cooking, do it a few times until you have exactly what you like best.