Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette
- Active time: 30 min
Total time: 30 min
This recipe is part of Gourmet’s Modern Menu for Easter. Click here for the full menu.
- 1/4 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)
- 1/2 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
- Freshly ground black pepper
Heat oven to 350°F 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 teaspoon 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.
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.