Radicchio, Arugula, and Frisée Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Active time: 15 min Start to finish: 15 min Ingredients:
1 teaspoon fennel seeds, lightly crushed |
1/4 cup extra-virgin olive oil |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 small head radicchio (3 oz), torn into bite-size pieces (2 cups) |
4 oz arugula, tough stems removed and leaves torn into bite-size pieces (3 cups) |
4 oz frisée (french curly endive), torn into bite-size pieces (3 cups) |
Directions:
1. Heat fennel seeds in oil in a small skillet over low heat, stirring, until seeds are a shade darker, 1 to 2 minutes, then cool.
2. Whisk together lemon juice, salt, and pepper in a large bowl, then whisk in fennel oil until combined well. Just before serving, whisk vinaigrette and toss with greens.
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