RADICCHIO, ARUGULA, AND FRISéE SALAD

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Radicchio, Arugula, and Frisée Salad image

Categories     Salad     Leafy Green     Appetizer     Vegetarian     Wheat/Gluten-Free     Arugula     Winter     Vegan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

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)

Steps:

  • 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.
  • 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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