Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette
A vibrant and refreshing salad featuring crisp fennel, bitter radicchio, and delicate frisée, topped with toasted pine nuts and dressed in a tangy mustard vinaigrette. This elegant combination offers a perfect balance of textures and flavors.
Ingredients
- •¼ cup pine nuts
- •1 medium fennel bulb
- •6 ounces radicchio
- •6 ounces frisée
- •½ cup fresh mint leaves
- •3 tablespoons extra-virgin olive oil
- •3 tablespoons red wine vinegar
- •1 tablespoon shallot
- •1 teaspoon coarse-grain Dijon mustard
- •¼ teaspoon salt
- •¼ teaspoon black pepper
Cooking Instructions
- 1.
Heat oven to 350°F with rack in middle.
5 min
- 2.
Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
8 min
- 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.
10 min
- 4.
Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
5 min
- 5.
Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.
2 min
