Chicory & Radish Spring Salad with Lemon-Herb Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired salads (vegetarian) ready in about 15 minutes pairs chicory, radishes, 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 "Plan a meal with the AI" 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

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.