Serves8
- Active time:30 min
- Start to finish:30 min
Fennel dressing, bright with lemon juice, coats pleasantly bitter greens with an intriguing hint of licorice.
December 2006
-
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
lb
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)
-
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.
Cooks’ notes: - Fennel oil can be made 1 day ahead and chilled, covered. Bring to room temperature before adding to shallot mixture.
- Frisée and celery can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
