Chicory and Beet Salad with Zesty Whole Grain Mustard Dressing
A vibrant Chicory and Beet Salad featuring a zesty Whole Grain Mustard Dressing!
This chicory salad is a burst of freshness, combining the slightly bitter notes of chicory with sweet bell peppers and briny green olives, all tossed in a lively whole grain mustard dressing. A delightful balance of tangy, sweet, and pungent flavors from the vinegar, sugar, and mustard makes it incredibly refreshing. It pairs wonderfully with steak and is so delicious that even a large portion disappears quickly. Enjoy this healthy and vibrant salad!
Chicory Salad Ingredients- 165g Chicory (trimmed and washed)
- 80g Red Bell Pepper (seeds removed, thinly sliced)
- 80g Yellow Bell Pepper (seeds removed, thinly sliced)
- 75g Onion (thinly sliced, to reduce pungency)
- 3 Green Olives (pitted and thinly sliced)
- 1/3 Lemon (for juice)
Whole Grain Mustard Dressing- 1 Tbsp Whole Grain Mustard
- 2 Tbsp Olive Oil
- 5 Tbsp Vinegar (e.g., white wine or apple cider vinegar)
- 4 Tbsp Sugar
- 1 tsp Salt
- 1 Tbsp Lemon Juice
- 1 Tbsp Whole Grain Mustard
- 2 Tbsp Olive Oil
- 5 Tbsp Vinegar (e.g., white wine or apple cider vinegar)
- 4 Tbsp Sugar
- 1 tsp Salt
- 1 Tbsp Lemon Juice
Cooking Instructions
Step 1
First, trim the root ends of the fresh chicory.
Step 2
Fill a bowl with water, add about 2 tablespoons of vinegar, and soak the trimmed chicory for about 30 minutes to sanitize it. This helps to clean off any dirt or impurities.
Step 3
Now, let’s prepare the beet. Peel the skin off the beet using a vegetable peeler. Be aware that beet juice can stain your hands, so you might want to wear gloves if you’re concerned.
Step 4
Here are the ingredients that will add color and flavor to your salad: the pitted green olives, thinly sliced beet, and a touch of lemon. (Note: Garlic is not included in this recipe.)
Step 5
Prepare the red and yellow bell peppers. After removing the seeds, slice them thinly into strips for a fresh crunch and vibrant color.
Step 6
Slice the onion thinly and soak it in cold water for about 10 minutes. This step helps to mellow out its sharp, pungent flavor, making the salad more enjoyable.
Step 7
Thinly slice the peeled beet, then cut these slices into fine julienne strips. Slice the bell peppers into similar-sized julienne strips as well.
Step 8
Drain the soaked onion thoroughly, pressing out any excess water. For the green olives, slice them thinly around the pit to create strips, preparing them to blend well with the other ingredients.
Step 9
Time to make the delicious dressing! In a small bowl, add 1 tablespoon of whole grain mustard. Then, pour in 2 tablespoons of olive oil. Whisk them together until well combined.
Step 10
Next, add 5 tablespoons of vinegar for tanginess, 4 tablespoons of sugar for sweetness, 1 tablespoon of fresh lemon juice for brightness, and 1 teaspoon of salt to season.
Step 11
Whisk all the dressing ingredients together with a whisk or fork until smooth. You’ll have a vibrant whole grain mustard dressing with a delightful kick! Taste and adjust the sugar or vinegar if needed to suit your preference.
Step 12
In a large bowl, add the sanitized and drained chicory. Then, artfully arrange the julienned beet, bell peppers, onion, and green olives over the chicory. Make it look as appealing as it tastes!
Step 13
Finally, generously drizzle the homemade whole grain mustard dressing over the salad. Gently toss to coat all the ingredients. Serve this salad alongside grilled meats like steak for a truly wonderful dining experience. The interplay of slightly bitter, sweet, and tangy flavors will surely impress you, making you exclaim, ‘Ah, this is the taste!’ It’s a perfectly healthy and satisfying meal.
