Jul 09 2026
Restaurants›Richmond Station›Chicory & Roasted Carrot Salad Recipe

Chicory & Roasted Carrot Salad Recipe

Inspired by Richmond Station
Time1h
Serves4

smoked goats yogurt, candied barley, radicchio this dish is vegetarian and nut free + (dairy free and gluten free options are available)

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Ingredients

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Salad Ingredients

Candied Barley

Dressing

Method

Roasting Carrots

  1. 1

    Prepare and Roast Carrots

    Preheat the oven to 400°F (200°C). Peel and cut the carrots into sticks. Toss with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Cooking Barley

  1. 2

    Cook Barley

    In a pot, bring 3 cups of water to a boil. Add the barley and a pinch of salt. Reduce heat and simmer for about 30-40 minutes until tender. Drain and let cool.

  2. 3

    Candy the Barley

    In a skillet, combine cooked barley, maple syrup, and cinnamon over medium heat. Stir frequently until the barley is toasted and coated, about 5-7 minutes. Remove from heat and let cool.

Making Dressing

  1. 4

    Prepare Dressing

    In a bowl, whisk together the smoked goat yogurt, lemon juice, minced garlic, and honey until smooth. Adjust seasoning with salt and pepper as needed.

Assembling Salad

  1. 5

    Assemble Salad

    In a large bowl, mix the chicory, radicchio, roasted carrots, and candied barley. Drizzle with the dressing and toss gently to combine. Serve immediately.

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