I had this lovely vinaigrette leftover from the day before, in French it’s called Mignonette. It’s just red wine vinegar and finely chopped shallots, but the simplicity belies the delicious flavour combination. It’s usually served with oysters, but I loved it on this little salad.
Roughly chop the chicory into bite-size pieces, add some julienned apple for a sweet contrast and maybe some parsley or spring onion for flavour and colour. Drizzle and toss with the dressing and serve straight away. I made it to go with a grilled steak, but it would be great with any dish as a side salad!
Chicory (Witlof) Salad with Apple and French Shallot Vinaigrette
- Mignonette - French Red Wine Vinegar & Shallot Vinaigrette
- 1 shallot, very finely chopped (± 2 tbsp)
- 1/4 cup red wine vinegar
- 1/4 tsp white sugar
- Ground black pepper
- 1 Apple (fresh, tart and sweet), core removed and julienned (skin on for colour)
- 2-3 heads if chicory (witlof)
- Small bunch of parsley or spring onion, finely chopped
For the vinaigrette mix together all the ingredients and set aside.
Chop off the stems of the chicory, slice lengthways into halves and remove the hard core at the bottom.
Chop the rest of the leaves into bit bitesize pieces.
Add them to a large bowl, add the parsley or spring onion and 3/4 of the vinaigrette.
Toss well by shaking the bow, or with your hands, making sure all the leaves are coated with the dressing.
Add more dressing if you feel it's still a bit dry, the leaves should be coated but not soaking in the dressing.
Serve straight away.