Chicory and lentil salad with warm shallot dressing

chicory recipes Sep 9, 2021

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 250 calories/serving
  • Healthy
  • Vegetarian
  • Dairy-free


  • 100ml rapeseed oil
  • 2 shallots, finely chopped
  • ½ garlic clove, crushed
  • 1 tsp Dijon mustard
  • 1 tsp caster sugar
  • 2 ½ tbsp white wine vinegar
  • 2 tbsp chives, finely chopped
  • 2 tbsp tarragon, finely chopped

For the salad

  • 250g ready-cooked puy or green lentils
  • 1 ripe avocado, diced
  • 2 chicory bulbs, trimmed, leaves separated


  1. In a small saucepan, heat 1 tablespoon of the oil over low heat.
  2. Add the shallots and a bit of salt and pepper to taste.
  3. Cook for 5 minutes, stirring occasionally, until the shallots have softened (but not coloured).
  4. Turn off the heat.
  5. Combine the garlic, mustard, sugar, and vinegar in a mixing bowl.
  6. Using a whisk, slowly drizzle in the remaining oil in a steady stream until the sauce thickens.
  7. Season to taste with the herbs and 2 tbsp just-boiled water.
  8. In a mixing bowl, combine the lentils and avocado.
  9. Toss to coat with half of the dressing (save the remainder for another day).
  10. Arrange the chicory on a serving platter.


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