Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- salt
- 3 tablespoons red wine vinegar
- freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/4 cup pine nuts
- 1/2 cup fresh mint leaves
- 1 tablespoon finely chopped shallot
- Carbohydrate 6 g(2%)
- Fat 8 g(13%)
- Fiber 3 g(10%)
- Protein 2 g(4%)
- Saturated Fat 1 g(5%)
- Sodium 217 mg(9%)
- Calories 97
Preparation 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. Cooks' Notes:•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.
Preparation 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. Cooks' Notes:•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.
