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–+ servings
chicory salad on top of ricotta toast

Chicory Salad with Citrus Dressing

Fresh, bright, and a little bitter in the best way, this Chicory Salad with Citrus Dressing has something to surprise your taste buds in every bite. It's perfect for meal prep, feeding a crowd, or piling on ricotta toast.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4

Equipment

Ingredients

For the Olive Citrus Dressing:
  • 1/2 cup Castelvetrano olives, pitted
  • 1/4 cup parsley, roughly chopped
  • 2 tablespoons orange marmalade
  • 1/4 cup white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 3/4 teaspoon Diamond Crystal kosher salt
  • Freshly cracked black pepper
  • 1/4 cup toasted hazelnuts, optional
  • 1 (15.5 oz) can butter beans or white beans, drained and rinsed
For the salad:
  • 1 medium chicory head, such as Radicchio di Chioggia, or 2-3 endives
  • 1 orange, for zest and slices
For serving:

Instructions 

  1. Begin with the dressing. To a food processor, add 1/2 cup of Castelvetrano olives, 1/4 cup of parsley (roughly chopping it a bit will help it blend here), 2 tablespoons orange marmalade, 1/4 cup white wine vinegar and 1/4 cup olive oil. Pulse until you have a chunky dressing. Season with 3/4 teaspoon kosher salt and some cracked black pepper. Taste and season with more salt, pepper and vinegar as preferred. Add the 1/4 cup of hazelnuts and can of butter beans and gently mix.
  2. If you are making this salad for a crowd, add the dressing to the bottom of a large bowl. Quarter the chicory, remove the core and break in the leaves. Zest in the zest from the orange, then remove the peel and use a knife to slice it into wedges. Toss the salad in the dressing.
  3. If you are making this salad for meal-prep lunches, portion the dressing (beans and all!) into the bottom of four meal prep containers. Quarter the chicory and remove the core, but don’t pull apart the leaves. Place one quarter in each container. Slice the orange and add the slices on top. Store alongside the ricotta.
  4. To serve, toast up the slices of sourdough, top each with 1/4 cup of ricotta and pile the salads on top. Enjoy with a knife and fork (and maybe another drizzle of olive oil.
Serving: 15ouncesCalories: 301kcalCarbohydrates: 26gProtein: 5gFat: 8g