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Bon Appétit

Frisée, Radicchio, and Fennel Salad With Mustard Vinaigrette

By Gina Marie Miraglia Eriquez

4.7

(4)

Frise Radicchio and Fennel Salad With Mustard Vinaigrette on a marble countertop.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

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.

Cooks' Note

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.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Serves 8

Ingredients

¼ 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)
½ 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

Preparation

  1. Step 1

    Heat oven to 350°F with rack in middle.

    Step 2

    Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.

    Step 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.

    Step 4

    Whisk together oil, vinegar, shallot, Dijon mustard, and ¼ teaspoon each of salt and pepper in a small bowl.

    Step 5

    Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

TagsSaladFriséeChicoryLeafy GreensVegetableRadicchioFennelRoot VegetablePine NutNutSideDinnerBrunchDairy FreeGluten FreeVegetarianVeganQuickEasyWeeknight MealsBon Appétit

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