Skip to main content
Epicurious

Frisée, Radicchio, and Fennel Salad With Mustard Vinaigrette

4.7

(4)

Frise Radicchio and Fennel Salad With Mustard Vinaigrette on a marble countertop.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

Toss together feathery, pale-green frisée, along with tender, purple-red slices of radicchio, thin semicircles of crisp fennel, and a light mustard vinaigrette to make a gorgeous interplay of colors, textures, and flavors. A generous handful of mint leaves adds a tongue-tingling surprise, reinforcing this salad's zesty freshness.

Editor's Note: This recipe is part of Gourmet's Modern Menu for Easter. Menu also includes Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables; and Lemon Pudding with Strawberries and Meringue Cigars.

Cooks' Note

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.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Serves 8

Ingredients

¼ cup pine nuts
1 medium fennel bulb, stalks and fronds removed, and base trimmed
6 ounces radicchio, halved and thinly sliced crosswise (4 cups)
6 ounces frisée, torn into 2-inch pieces (5 cups)
½ cup fresh mint leaves
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon coarse-grain Dijon mustard
Salt
Freshly ground black pepper

Special Equipment

A mandoline

Preparation

  1. Step 1

    Heat oven to 350°F with rack in middle.

    Step 2

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

    Step 3

    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.

    Step 4

    Whisk together oil, vinegar, shallot, Dijon mustard, and ¼ teaspoon each of salt and pepper in a small bowl.

    Step 5

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

TagsSaladFriséeChicoryLeafy GreensVegetableRadicchioFennelRoot VegetablePine NutNutSideDinnerBrunchDairy FreeGluten FreeVegetarianVeganQuickEasyWeeknight MealsBon Appétit

See Related Recipes and Cooking Tips

Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Buttermilk Corn Pasta
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
Pad Kra Pao
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Frozen Espresso Martini With Spiked Whipped Cream
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.