Cardone Chicory Salad

Cardone Radicchio Castelfranco Salad


23 heads of Chicory leaves (radicchio, Castelfranco, frisee)

3 stalks of cardone stalks prepared

1 tbs Dijon mustard

1 tbs Balsamic Vinegar

1 tps white wine vinegarĀ 

3/4 cup extra virgin Olive oil

1 clove garlic, minced

Salt & pepper


  1. Rinse the leaves and dry, then cut or tear them into small pieces and place them in a large salad bowl. Drain the cardoon pieces and cut into thin slices, cutting pieces in half (lengthwise).
  2. In small bowl whisk vinegar, Dijon, garlic, salt & pepper, let sit to emulsify. Then slowly mix in olive oil.
  3. Toss with enough dressing to coast the leaves but no drown and serve.


– Please used prepared cardone stalks, cleaned & boiled.