Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette
Makes 8 servings
- Active time: 30 min
Total time: 30 min
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.
This recipe is part of Gourmet’s Modern Menu for Easter. Click here for the full menu.
This recipe is part of Gourmet’s Modern Menu for Easter. Click here for the full menu.
Published in Gourmet Live
03.28.12
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
EQUIPMENT:
-
A mandoline
INSTRUCTIONS:
-
Heat oven to 350°F with rack in middle.
-
Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
-
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.
-
Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
-
Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.
COOKS’ NOTES:
-
Pine nuts can be toasted 1 day ahead and kept at cool room temperature.
-
Frisée, radicchio, and mint can be washed, spun dry, and kept between slightly dampened towels in resealable plastic bags, 1 day ahead.