Follow these steps for perfect results
fennel seeds
lightly crushed
extra-virgin olive oil
fresh lemon juice
salt
black pepper
radicchio
torn into bite-size pieces
arugula
tough stems removed, torn into bite-size pieces
frisee
torn into bite-size pieces
Lightly crush the fennel seeds.
Heat the fennel seeds in olive oil in a small skillet over low heat, stirring, until the seeds darken slightly (1-2 minutes).
Remove from heat and allow the oil to cool.
In a large bowl, whisk together the lemon juice, salt, and pepper.
Whisk in the fennel-infused oil until well combined to create the vinaigrette.
Just before serving, whisk the vinaigrette again.
Toss the vinaigrette with the radicchio, arugula, and frisee greens.
Expert advice for the best results
Adjust the amount of lemon juice to your preference.
For a sweeter salad, add a touch of honey or maple syrup to the vinaigrette.
Toast the fennel seeds for a more intense flavor.
Everything you need to know before you start
5 mins
The vinaigrette can be made ahead of time.
Serve in a bowl or arrange artfully on a plate. Garnish with a sprig of fresh parsley.
Serve as a side salad with grilled meats or fish.
Serve as a light lunch with crusty bread.
Light and crisp to complement the bitterness.
Discover the story behind this recipe
Commonly served as an appetizer or side dish in Italian cuisine.
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