Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

Name: Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 1 teaspoon coarse-grain Dijon mustard; 1 medium fennel bulb, stalks and fronds removed, and base trimmed; 118 milliliters fresh mint leaves; 1 liters ounces frisée, torn into 2-inch pieces; 3 Tbsps extra-virgin olive oil; 59 milliliters pine nuts; 946 milliliters ounces radicchio, halved and thinly sliced crosswise; 3 Tbsps red wine vinegar; 8 servings Salt; 1 Tbsp finely chopped shallot

Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette might be just the side dish you are searching for. One portion of this dish contains roughly 2g of protein, 8g of fat, and a total of 100 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have olive oil, wine vinegar, fennel bulb, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Heat oven to 350°F with rack in middle.

Equipment you will use

Oven

Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes.

Ingredients you will need

Pine Nuts

Spread

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Fennel

Radicchio

Base

Mint

Equipment you will use

Mandoline

Bowl

Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.

Ingredients you will need

Salt And Pepper

Dijon Mustard

Shallot

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Pine Nuts

•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.

Ingredients you will need

Pine Nuts

Radicchio

Mint

Equipment you will use

Ziploc Bags