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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Get your fix of Italian flare with this pleasantly pungent and peppery green salad. If you want a more mild radish flavor, look to make this in the spring when the radishes are at their peak. Ingredients:
1/4 cup canola mayonnaise |
1 tablespoon chopped fresh dill |
2 tablespoons water |
1 tablespoon sherry vinegar |
1 1/2 teaspoons dijon mustard |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
2 cups frisée |
2 cups baby arugula |
1/2 cup thinly sliced fennel bulb |
1/2 cup thinly sliced cucumber |
1/2 cup thinly sliced radish |
2 tablespoons toasted pine nuts |
Directions:
1. Combine mayonnaise, dill, water, sherry vinegar, Dijon mustard, black pepper, and salt in a large bowl; stir with a whisk. Add frisée, baby arugula, fennel bulb, cucumber, and radish. Toss gently to combine. Sprinkle with toasted pine nuts.
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