Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Editor's Note: This recipe is part of Gourmet's Modern Menu for Easter. Menu also includes Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables; and Lemon Pudding with Strawberries and Meringue Cigars. 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 |
Directions:
1. Heat oven to 350°F with rack in middle.
2. Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
3. 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.
4. Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
5. Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.
6. 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.
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