2000s Recipes + Menus

Frisée And Celery Salad With Toasted Fennel-Seed Dressing

  • 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)
  • Special equipment:

    an electric coffee/spice grinder
  • 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.
  • 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.
  • 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.
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