Chicory, Apple and Walnut Salad

Chicory, Apple and Walnut Salad served on a white dish topped with walnuts
  • 4 servings
  • 15 minutes to prepare
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  • 70g mixed watercress and rocket leaves
  • 4 red and white chicory leaves, separated
  • 1 bunch radish, trimmed and sliced thinly
  • 1 red apple, halved, cored and thinly sliced
  • 50g walnut pieces
  • 3 tbsp olive oil
  • 1tbsp red wine vinegar
  • 1tsp wholegrain mustard


1 Lay the leaves out on a large serving platter or on individual serving plates and scatter over the sliced radishes, apples and walnut pieces.

2 Whisk together the olive oil, red wine vinegar and the wholegrain mustard before drizzling over the leaves.