Name: Chicory and Carrot Salad
Yield: Serves 4
Ingredients: 2 teaspoon Sherry vinegar (available at specialty foods shops and supermarkets); 1 teaspoon Dijon-style mustard; 1/4 teaspoon sugar; 1 teaspoon water; 3 tablespoons olive oil; 1 bunch of chicory, rinsed, spun dry, and torn into pieces (about 4 cups packed); 1/2 cup coarsely grated carrot

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 4

Ingredients

2 teaspoon Sherry vinegar (available at specialty foods shops and supermarkets)

1 teaspoon Dijon-style mustard

1/4 teaspoon sugar

1 teaspoon water

3 tablespoons olive oil

1 bunch of chicory, rinsed, spun dry, and torn into pieces (about 4 cups packed)

1/2 cup coarsely grated carrot

Preparation

In a bowl whisk together the vinegar, the mustard, the sugar, the water, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the chicory and the carrot and toss the salad well.