Chicory, apple and feta salad with a lemon and honey dressing

I’ve never cooked with chicory before, so when I came across it by chance at the supermarket the other day I picked up a couple of bulbs and took them home to try. I’ve seen restaurants combine the veggie with blue cheese and walnuts, so I used that as my inspiration and developed the recipe from there. I don’t like blue cheese, so I swapped it with feta, and added an apple as I had one in the house. I teamed the dish with a lemon and honey dressing to combat the bitterness of the chicory and to compliment the saltiness of the cheese, and that’s it! Not exactly a showstopper, but delicious nonetheless. Perfect as a starter at a fancy dinner party or as part of a salad mezze at a BBQ. And if you’re vegan, simply replace the feta with another handful of walnuts or seeds.


Serves 4 as a starter size salad


  • 2 large bulbs of chicory, white or red, or a mixture of both
  • 1 apple, thinly sliced
  • 75g feta, crumbled
  • 20 or so walnut halves

For the lemon and honey dressing

  • Juice of one lemon
  • 1 tbsp honey
  • 4-6 tbsps olive oil
  • Salt and pepper to taste


  1. To make the dressing, simply combine all the ingredients, except the salt and pepper, in a jar and shake to combine. Add the salt and pepper to taste.
  2. Peel the chicory leaves away from the bulb and rinse if necessary. Pat them dry with some kitchen roll or a tea towel and divide between 4 plates, or one large serving plate.
  3. Scatter a few of the apple slices on each plate and then top with the walnut halves and feta. Drizzle the lemon and honey dressing over the salad to finish.


Samantha x

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