Radicchio, Arugula, and Frisée Salad


  • 1 teaspoon fennel seeds, lightly crushed
  • ¼ cup extra-virgin olive oil
  • 1 ½ tablespoons fresh lemon juice
  • ½ 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)
  • + 1 more ingredients
    • 4 oz frisée (French curly endive), torn into bite-size pieces (3 cups)

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 g...

View full recipe at SpringPad


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