Frisée and Celery Salad with Toasted Fennel-Seed Dressing
Info
Rating
Calories
81.0
Protein
1.0
Sodium
329.0
Fat
7.0
Description
Fennel dressing, bright with lemon juice, coats pleasantly bitter greens with an intriguing hint of licorice.
Ingredients
2 teaspoons fennel seeds, toasted
1/4 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons finely chopped shallot (1 large)
1 teaspoon salt
1/2 teaspoon sugar
1/2 pound frisée (French curly endive), torn into bite-size pieces (10 cups)
3 Belgian endives, cut crosswise into 1/2-inch-wide slices
3 celery ribs, thinly sliced crosswise (2 cups)
an electric coffee/spice grinder
Directions
Grind fennel seeds in grinder until ground but not powdery. Transfer to a small bowl or cup, then stir in oil until combined. Let stand 15 minutes.
Whisk together lemon juice, shallot, salt, and sugar in another small bowl or cup until salt and sugar are dissolved. Stir fennel oil, then add to shallot mixture in a slow stream, whisking until combined.
Toss frisée, endives, and celery in a large bowl with just enough vinaigrette to coat.
