Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

Ingredients for Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

• 40g pine nuts

• 1 medium fennel bulb, stalks and fronds removed, and base trimmed

• 170g radicchio, halved and thinly sliced crosswise (950ml )

• 170g frisée, torn into 2-inch pieces (5 cups)

• 1/2 cup fresh mint leaves

• 45ml extra-virgin olive oil

• 45ml red wine vinegar

• 1 tablespoon finely chopped shallot

• 1 teaspoon coarse-grain Dijon mustard

• Sel

• Freshly ground black pepper

• A mandoline

How to make Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

Heat oven to 177°C 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 teaspoons 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.