Chicory & Radish Spring Salad with Lemon-Herb Dressing

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A crisp, peppery salad featuring bitter chicory, crunchy radishes, and a vibrant lemon-herb dressing that highlights spring's freshest greens. This French salad recipe (vegetarian), ready in about 15 minutes, pairs chicory, radishes, and chives into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups chicory
• 1 cup radishes
• 2 tbsp chives
• 1 lemon
• 3 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Wash and thoroughly dry chicory leaves, tearing into bite-sized pieces. Thinly slice 1 cup radishes into 1/8-inch rounds.
2. Step 2: Finely mince 2 tbsp chives. Zest 1 lemon to get 1 tsp zest, then juice the lemon to get 2 tbsp juice.
3. Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp extra-virgin olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/4 tsp sea salt, and 1/8 tsp black pepper until emulsified.
4. Step 4: Toss chicory and radishes with 2 tbsp of the lemon-herb dressing in a large bowl until evenly coated. Add remaining dressing to taste if desired.
5. Step 5: Divide salad among plates, sprinkle with 2 tbsp minced chives and 1 tsp lemon zest, and serve immediately.