Worth a trip

Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

Name: Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette
Ingredients: 1/4 cup pine nuts; 1 medium fennel bulb, stalks and fronds removed, and base trimmed; 6 ounces radicchio, halved and thinly sliced crosswise (4 cups); 6 ounces frisée, torn into 2-inch pieces (5 cups); 1/2 cup fresh mint leaves; 3 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 tablespoon finely chopped shallot; 1 teaspoon coarse-grain Dijon mustard; Salt; Freshly ground black pepper; A mandoline

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Heat oven to 350°F with rack in middle.
2.
Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
3.
Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
4.
Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
5.
Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions