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.
INGREDIENTS:
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1/4 cup pine nuts
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1 medium fennel bulb, stalks and fronds removed, and base trimmed 6 ounces radicchio, halved and thinly sliced crosswise (4 cups)
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6 ounces frisée, torn into 2-inch pieces (5 cups)
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1/2 cup fresh mint leaves
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3 tablespoons extra-virgin olive oil
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3 tablespoons red wine vinegar
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1 tablespoon finely chopped shallot
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1 teaspoon coarse-grain Dijon mustard
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Salt
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Freshly ground black pepper
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Heat oven to 350°F with rack in middle.
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Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
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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.
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Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
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Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.
COOKS’ NOTES:
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Pine nuts can be toasted 1 day ahead and kept at cool room temperature.
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Frisée, radicchio, and mint can be washed, spun dry, and kept between slightly dampened towels in resealable plastic bags, 1 day ahead.