Chicory Salad with Meyer Lemon Dressing

chicory salad meyer lemon dressing
Photo: Chris Court
Prep Time:
15 mins
Total Time:
15 mins


  • ¼ 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 ½ teaspoons coarse salt

  • 3 tablespoons safflower oil

  • 10 cups assorted chicories (such as Belgian endive, escarole, frisee, and radicchio)

  • ½ 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.

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