Mixed Chicory Recipe

Prepare greens

Wash the mixed chicories thoroughly. Spin or pat dry, then tear larger leaves into bite-size pieces. Place greens in a large mixing bowl and chill while you finish other components.

Slice citrusquats

Rinse the citrusquats, trim any stem ends, and slice each in half lengthwise (or into thin rounds if preferred). Remove seeds with the tip of a knife. Set aside.

Break walnuts

If using whole walnuts, coarsely chop the red walnuts into roughly 1/2-inch pieces. If they are candied, gently break to avoid powdering.

Soften dates (if firm)

If the smoked dates are very dry, soak them for 5 minutes in 1 tablespoon hot water to soften, then drain (reserve soaking liquid to adjust dressing consistency).

Blend dressing

In a small food processor or blender, combine the smoked dates, sherry vinegar, lemon juice, Dijon mustard, smoked salt, and black pepper. Pulse until the dates are finely chopped. With the motor running, slowly drizzle in the extra-virgin olive oil and neutral oil to emulsify the dressing into a smooth, glossy vinaigrette. If the dressing is too thick, add up to the reserved soaking liquid or up to 1 tablespoon hot water to reach a pourable consistency.

Taste & adjust

Taste the vinaigrette and adjust balance: add a little more vinegar for brightness, more oil for mellowness, or a pinch more smoked salt or pepper if needed. The finished dressing should be sweet-smoky, tangy, and pourable.

If using bread, heat a skillet over medium heat. Lightly butter or brush the bread slices with olive oil and toast until golden and crisp on both sides, about 1–2 minutes per side. Cut into thin triangles and reserve for plating.

Remove the chilled greens from the refrigerator. Add the sliced citrusquats and chopped red walnuts to the bowl with the chicories and toss gently to combine.

Dress the salad: drizzle about half of the smoked date vinaigrette over the greens (about 2–3 tablespoons) and toss gently to coat. Taste and add more dressing as needed — you want the leaves lightly glossed, not drenched.

Plate the salad on individual plates or a shared platter. Scatter any remaining citrusquat halves and walnuts on top. Garnish with small sprigs of chervil or parsley.

Serve immediately with the toasted bread on the side so diners can enjoy crisp bites with the salad.