Mixed Chicories with Vinaigrette

mixed chicories with vinaigrette
Photo: Dana Gallagher
Total Time:
10 mins

Pomegranate arils are the crown jewels on this salad of mixed-chicories, adding a burst of sweetness to the tangy dressing and bitter greens.


  • 2 tablespoons unseasoned rice vinegar

  • 1 teaspoon Dijon mustard

  • Pinch of sugar

  • Kosher salt and freshly ground pepper

  • cup extra-virgin olive oil

  • 8 cups mixed chicories, such as radicchio rosso di Treviso, radicchio Castelfranco, and red and white endives

  • ¼ cup pomegranate arils, for serving (optional)


  1. In a large bowl, whisk together vinegar, mustard, and sugar; season with salt and pepper. Slowly add oil, whisking until fully blended. Add chicories and toss to combine; season. Serve, sprinkled with pomegranate arils.

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