Frisée, Radicchio and Fennel Salad With Mustard Vinaigrette

Frisée, Radicchio and Fennel Salad Recipe


  • 1 medium fennel bulb, stalks and fronds removed, base trimmed
  • 4 cups radicchio, halved and thinly sliced crosswise
  • 5 cups frisée, torn into 2" pieces
  • ½ cup fresh mint leaves
  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp finely chopped shallot
  • 1 tsp coarse-grain Dijon mustard
  • salt
  • freshly ground black pepper
  • ¼ cup pine nuts (optional)


  • Heat oven to 350°F with rack in middle.
  • If using pine nuts, spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
  • Thinly slice fennel bulb crosswise beginning at base and stopping halfway up bulb (a mandoline works great for this!) into a large bowl. Reserve remaining bulb for another use. Toss fennel with radicchio, frisée, and mint.
  • Whisk together oil, vinegar, shallot, Dijon mustard, and ¼ tsp each of salt and pepper in a small bowl.
  • Toss salad well with vinaigrette and pine nuts (optional). Season to taste, if necessary, with salt and pepper.