• 2 bushes chicory
  • 8 dates
  • 50g walnuts
  • 100g Parmesan cheese
  • 2 tbsp sesame seeds
  • 1 tart apple (Jonagold and Elstar)

Dressing ingredients

  • 1.5 tbsp. vinegar
  • 0.5 tbsp mustard
  • 2 tbsp walnut oil
  • 2 tbsp. sunflower oil
  • 0.5 tsp sesame oil
  • Salt and pepper
  • 1 pinch of sugar

Author of this recipe



Amateur cook

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Total votes: 2

Chicory is one of the vegetables that has many possibilities to make a fresh salad. Yet you don't often see chicory in salad recipes. The bitter taste of chicory with the sweet taste of dates, walnuts and apples is what makes a bold combination. The use of a strong cheese salad creates a very distinct taste sensation. I really enjoyed making this salad for the Love My Salad concept and it was a finger-licking success. Convince yourself!


Start with the dressing. Mix all ingredients in a bowl and bring to taste with salt, pepper and a pinch of sugar. Cut the dates in half and remove the seeds. Set 4 dates aside and cut the rest of the dates in small pieces. Crack the walnuts and cut them into small pieces. Cut the cheese into small pieces. Toast the sesame seeds golden in a frying pan without oil. Keep a few chicory leaves separate and cut the rest of the chicory into thin strips. Put them in a bowl. Add 3 tablespoons of dressing and a tablespoon of sesame seeds. Stir carefully to mix. Let the dressing sit for 15 minutes. Peel the apple and cut it into quarters. Remove core and cut apples into small cubes. Mix with the chicory salad. Add the cheese, dates and walnuts with the other ingredients just before serving. Pour the remaining dressing and toss everything together. Divide the salad among four plates. Sprinkle with sesame seeds and place the reserved dates and chicory leaves alongside the salad.

Tips from the author

A salad to be shared by up to 4 people.

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