Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/gina-marie-miraglia-eriquez
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, te
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
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment