How can you best cut the chicory leaves?

You can best cut the chicory leaves by cutting off the bottom of the head and then pulling the leaves apart. You can also cut away the hard core in the middle of the chicory leaf if desired.

Can you make the chicory salad in advance?

Yes, you can make the salad in advance and store it covered in the refrigerator until use. Add the potatoes and chipolatas only at the last moment so that they are still warm.

Can I substitute the chipolatas with something else?

Yes, you can also use merguez, chicken sausages, or vegetarian sausage.

Which type of potato works best?

Waxy potatoes are ideal because they retain their shape and crunch, even after steaming or frying them.

What is the best drink with this dish?

A crisp white beer or a light, fruity white wine goes perfectly with this fresh salad and hearty sausages.

Chicory salad with potatoes and chipolatas

Name: Chicory salad with potatoes and chipolatas
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 1 kg of waxy potatoes, peeled and steamed until cooked; 8 or 500 g chipolatas; 1 large apple; 8 small chicory heads (or 4 large); 2 green celery stalks; 1 knob of butter; Vinaigrette:; 100 ml apple cider vinegar; 100 ml mild oil; 1 tsp honey; 1 tsp milk; Pepper and salt

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20min

•

Easy

This fresh chicory salad offers a surprisingly kid-friendly twist with crunchy pieces of apple, celery, and a sweet‑and‑sour vinaigrette, paired with warm potatoes and juicy chipolata sausages. Simple, tasty, and light — perfect for a quick, enjoyable meal.

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Ingredients

What do you need?

Quantity: 4P

1 kg of waxy potatoes, peeled and steamed until cooked
8 or 500 g chipolatas
1 large apple
8 small chicory heads (or 4 large)
2 green celery stalks
1 knob of butter

Vinaigrette:
100 ml apple cider vinegar
100 ml mild oil
1 tsp honey
1 tsp milk
Pepper and salt

1 kg of waxy potatoes, peeled and steamed until cooked
8 or 500 g chipolatas
1 large apple
8 small chicory heads (or 4 large)
2 green celery stalks
1 knob of butter

Vinaigrette:
100 ml apple cider vinegar
100 ml mild oil
1 tsp honey
1 tsp milk
Pepper and salt

Preparation method

How do you make this?

Prepare the potatoes
Cook the potatoes until fully tender. Drain them, and according to your preference, either lightly fry them in butter or mash them into a soft puree.

Cook the chipolatas
Melt the knob of butter in a pan and cook the chipolatas until nicely golden and fully cooked.

Chop the chicory, apple, and celery
Finely slice the chicory spears. Peel the apple and cut it into thin strips. Slice the celery in the same way so that all the vegetables have a fine texture.

Make the vinaigrette
Mix the apple cider vinegar, mild oil, honey, milk, salt, and pepper in a bowl until you have a homogeneous vinaigrette.

Assemble the salad
Place the sliced chicory, celery, and apple in a large bowl. Pour the vinaigrette over and mix well so everything is coated.

Serve
Arrange the warm potatoes and cooked chipolatas alongside or on top of the salad. Serve everything together, for example on a plate or in a large dish so everyone can help themselves.

Tips

Cut the apple just before serving to prevent it from browning.
Cook the chipolatas over medium heat so they become nicely crispy without burning.
If you fry the potatoes in butter, a little garlic or fresh herbs can add extra flavor.
Taste the vinaigrette first: adjust the honey or vinegar to your liking (sweeter or more tangy).
Serve the salad warm and cold: the potatoes and sausages can be just warm while the endive mix stays fresh — creating a nice contrast.