Dressed Chicories with Apple and Gouda

Dressed Chicories with Apple and Gouda recipe
Photo: Lennart Weibull
Total Time:
25 mins
4 to 6 Serves

Each of these peppery chicory leaves contains multitudes of flavors and textures. They cradle crisp apple slices, tangy pomegranate arils, nutty Gouda shavings, and buttery walnuts, all tossed with a delicate sherry vinaigrette.


  • ½ cup walnut halves

  • ¼ cup extra-virgin olive oil, plus more for drizzling

  • Kosher salt and freshly ground pepper

  • 2 tablespoons sherry vinegar

  • ½ teaspoon sugar

  • 2 teaspoons Dijon mustard

  • 6 cups mixed chicories, such as radicchio and red endive, leaves separated

  • 1 crisp red apple, such as Honeycrisp, cored and thinly sliced

  • ¼ cup pomegranate arils

  • 3 ounces aged Gouda, shaved


  1. Preheat oven to 325°F. Place nuts on a rimmed baking sheet and drizzle lightly with a little oil; season with salt and toss to coat. Toast until golden and fragrant, 14 to 16 minutes. Let cool completely, then roughly chop.

  2. Whisk together vinegar, sugar, and Dijon; season with salt and pepper. Whisk in 1/4 cup oil to make the dressing. Toss 1/4 cup dressing with chicories, apple, pomegranate arils, and toasted walnuts. Season with salt and pepper. Just before serving, top with cheese; serve with remaining dressing alongside.

Cook's Notes

To mellow the bitter bite of radicchio, you can soak the leaves in cold water for 10 minutes, then dry with a salad spinner before using.

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