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Chicory Salad with Meyer Lemon Dressing

  • Prep:
  • Total Time:
  • Servings: 8

Photography: chris court

Source: Martha Stewart Living, February 2013


  • 1/4 cup sour cream
  • 2 tablespoons fresh Meyer lemon or regular lemon juice
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon caraway seeds, toasted and coarsely ground
  • 1 1/2 teaspoons coarse salt
  • 3 tablespoons safflower oil
  • 10 cups assorted chicories (such as Belgian endive, escarole, frisee, and radicchio)
  • 1/2 cup hazelnuts, toasted and chopped


  1. Whisk together sour cream, lemon juice, vinegar, caraway seeds, and salt until combined. Gradually whisk in oil.

  2. Place chicories in a large bowl, and toss with vinaigrette until evenly coated. Add nuts, and toss to combine. Vinaigrette can be refrigerated 1 day; let stand at room temperature 30 minutes before dressing salad.

Reviews Add a comment

  • Love_Z
    18 FEB, 2013
    Very yummy, but too salty. I recommend decreasing the salt by at least half.