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Mixed Chicories with Burnt Honey Vinaigrette

  • 15 m
  • 15 m
Nora Singley
“The bold, peppery bitter greens in this easy salad recipe offset the sweet honey vinaigrette. It makes a great starter or side dish—or top it with chicken and roasted potatoes and you can serve it for dinner.”


    • 3 tablespoons honey
    • 5 tablespoons white-wine vinegar
    • 1 tablespoon finely chopped shallot
    • 2 teaspoons Dijon mustard
    • ½ teaspoon kosher salt
    • ½ teaspoon ground pepper
    • 5 tablespoons extra-virgin olive oil
    • 10 cups lightly packed torn frisée, escarole, endive and/or chicory (12 ounces)
    • 4 cups lightly packed torn radicchio
    • ½ cup lightly packed fresh parsley leaves


  • 1 Cook honey in a medium skillet over medium-high heat, swirling the pan and scraping down the sides, until it is dark amber in color and smells deeply caramelized, about 2 minutes. Remove from heat and immediately add vinegar, whisking to combine. Whisk in shallot, mustard, salt and pepper. Slowly whisk in oil until well combined.
  • 2 Place frisée (and/or escarole, endive, chicory), radicchio and parsley in a large bowl. Drizzle with the dressing and toss to combine.
  • To make ahead: Refrigerate vinaigrette (Step 1) for up to 1 day; bring to room temperature before tossing with the greens.
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