Archive of BBC Food Recipes

Chicory and rocket salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. In a bowl whisk together the mustard, vinegar, sugar and parsley. Gradually add the olive oil, whisking all the time, until an emulsion is formed.

  2. Add the chopped walnuts to the bowl and mix together. Season, to taste with salt and freshly ground black pepper.

  3. To serve, place the rocket and chicory onto a plate, sprinkle with sesame seeds and spoon over some of the dressing, then place the crispy bacon on top.


For the dressing

  • 2 tbsp Dijon mustard
  • ½ tsp white wine vinegar
  • 1 tsp caster sugar
  • 1 tsp chopped fresh parsley
  • 100ml/3½fl oz olive oil
  • 100g/3½oz walnuts, toasted and chopped

To serve

  • 75g/2¾oz rocket leaves
  • 75g/2 ¾oz chicory leaves
  • 1 tsp sesame seeds
  • 75g/2¾oz bacon, fried until crisp

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