Chicory Salad Recipe

Prepare nuts

Line a baking sheet or plate with parchment paper. Measure pistachios and set near the stove.

In a small nonstick skillet over medium heat, combine sugar and water. Stir gently until sugar dissolves and mixture begins to simmer (about 1–2 minutes).

Add pistachios and a pinch of salt. Stir to coat nuts evenly. Continue cooking and stirring for 2–3 minutes until the syrup thickens and crystals form on the nuts, then remove from heat.

Immediately spread the coated pistachios in a single layer on the prepared parchment, separating any clumps with a fork. Let cool completely (about 10–15 minutes). Once cool, roughly chop or break into bite-sized pieces.

In a blender or food processor, combine lemon juice, orange juice, white wine vinegar, honey, Dijon mustard, minced shallot, fresh mint leaves, salt, and pepper. Pulse briefly to chop the mint and shallot.

With the blender running on low, slowly stream in the extra-virgin olive oil until the dressing emulsifies and becomes smooth (about 20–30 seconds). Taste and adjust seasoning with additional salt, pepper, or a splash more citrus or honey as desired.

Transfer the vinaigrette to a small bowl or jar and refrigerate for 10 minutes to allow flavors to marry. Bring to room temperature before dressing the salad if chilled.

Prepare chicory and citrus: Trim and separate Belgian endive leaves into bite-sized pieces; thinly slice the red chicory. If citrus segments are not prepped, use a sharp knife to cut away peel and pith from the orange and grapefruit and segment over a bowl to catch juices. Reserve any juices for the vinaigrette, if desired.

In a large mixing bowl, combine Belgian endive, sliced red chicory, segmented citrus, torn mint leaves, and chopped parsley (if using). Toss gently to combine.

Add about 2 tablespoons of the mint vinaigrette to the salad and toss lightly to coat. Taste and add more vinaigrette as needed — you want a light coating, not drenched (total vinaigrette used will be about 3–4 tablespoons).

Scatter crumbled goat cheese over the salad and sprinkle the candied pistachio pieces on top. Add microgreens or baby arugula if using.

Finish with a few turns of freshly ground black pepper and, if desired, a small drizzle of extra-virgin olive oil or a pinch of flaky sea salt. Serve immediately.