Chicory Salad with Torn Croutons and Lemon Yogurt Dressing

By • April 18, 2015 0 Comments

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Author Notes: I was recently contacted by Chobani yogurt to participate in their #MadeWithChobani campaign. You may have noticed I rarely endorse products, but since I actually eat Chobani nearly every day, I decided to go for it. I used their nonfat lemon yogurt for a creamy, tart dressing to top a salad of bitter chicory, sweet Asian pear and crunchy homemade croutons. I learned to make the croutons at the Meadowood Grill during my externship last fall, and they were a super, duper hit with the family over Christmas. And the chicory - wow! - it makes this salad "High In" fiber, Vitamin A and Vitamin


Serves 4

  • 6 tablespoons olive oil, divided, plus enough to fill a pot 1/2-3/4"
  • 8 ounces multi-grain bread loaf, crust removed
  • 1 teaspoon salt, divided
  • 5.3 ounces container nonfat lemon yogurt
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • 1 pound chicory leaves/heads, coarsely chopped
  • 1 Asian pear, sliced thin
  1. Fill a small pot with 1/2-3/4" EVOO and heat over medium.
  2. Meanwhile, tear crouton-sized pieces from the loaf. When the EVOO reaches 350 F, fry in batches until golden. Remove to a paper towel-lined plate and immediately sprinkle with salt before it cools. I used 1/2 tsp for the 8 oz bread.
  3. To make the dressing, whisk together yogurt, lemon juice, garlic, honey and remaining 1/2 tsp salt.
  4. To assemble the salad, add chicory, pear and croutons to a large bowl. Pour dressing over and toss well. Serve immediately before croutons soak up too much dressing and become soft.

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