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Bon Appétit

Frisée, Radicchio, and Fennel Salad With Mustard Vinaigrette

By Gina Marie Miraglia Eriquez

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.

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