Radicchio, Arugula, And Frisée Salad
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
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
3
Just before serving, whisk vinaigrette and toss with greens
4
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
5
Whisk together lemon juice, salt, and pepper in a large bowl, then whisk in fennel oil until combined well
6
Just before serving, whisk vinaigrette and toss with greens