Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

Info

Rating
Calories
91.0
Protein
2.0
Sodium
320.0
Fat
8.0

Description

Toss together feathery, pale-green frisée, along with tender, purple-red slices of radicchio, thin semicircles of crisp fennel, and a light mustard vinaigrette to make a gorgeous interplay of colors, textures, and flavors. A generous handful of mint leaves adds a tongue-tingling surprise, reinforcing this salad's zesty freshness.

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
Special equipment: A mandoline

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.

Tags

    Salad Mustard Side No-Cook Easter Vegetarian Quick & Easy Pine Nut Fennel Healthy Vegan Lettuce Radicchio Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
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