Food & Cooking Recipes Salad Recipes Chicory Salad with Meyer Lemon Dressing 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2018 Print Rate It Share Share Tweet Pin Email Photo: Chris Court Prep Time: 15 mins Total Time: 15 mins Servings: 8 Ingredients 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 Directions Whisk together sour cream, lemon juice, vinegar, caraway seeds, and salt until combined. Gradually whisk in oil. 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. Rate it Print