2000s Recipes + Menus
Frisée And Celery Salad With Toasted Fennel-Seed Dressing
Serves8
- Active time:30 min
- Start to finish:30 min
Fennel dressing, bright with lemon juice, coats pleasantly bitter greens with an intriguing hint of licorice.
December 2006
- 2 teaspoons fennel seeds, toasted
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 3 tablespoons finely chopped shallot (1 large)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 lb frisée (French curly endive), torn into bite-size pieces (10 cups)
- 3 Belgian endives, cut crosswise into 1/2-inch-wide slices
- 3 celery ribs, thinly sliced crosswise (2 cups)
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Special equipment:
an electric coffee/spice grinder
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Grind fennel seeds in grinder until ground but not powdery. Transfer to a small bowl or cup, then stir in oil until combined. Let stand 15 minutes.
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Whisk together lemon juice, shallot, salt, and sugar in another small bowl or cup until salt and sugar are dissolved. Stir fennel oil, then add to shallot mixture in a slow stream, whisking until combined.
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Toss frisée, endives, and celery in a large bowl with just enough vinaigrette to coat.
Cooks’ notes:
- Fennel oil can be made 1 day ahead and chilled, covered. Bring to room temperature before adding to shallot mixture.
- Frisée and celery can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
- Keywords
- melissa roberts,
- winter holidays,
- salad,
- dressing
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