Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
56%
Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette
30 min.
8
100kcal

Suggestions


Elevate your dining experience with this vibrant Frisée, Radicchio, and Fennel Salad, perfectly complemented by a zesty mustard vinaigrette. This delightful dish is not only a feast for the eyes but also a celebration of fresh, bold flavors that will tantalize your taste buds. The combination of crisp frisée, slightly bitter radicchio, and aromatic fennel creates a harmonious blend of textures and tastes, making it an ideal side dish or starter for any occasion.

Whether you're hosting a dinner party or simply looking for a healthy snack, this salad is sure to impress. With its vegetarian, vegan, gluten-free, and dairy-free attributes, it caters to a variety of dietary preferences, ensuring that everyone at your table can enjoy it. The addition of fresh mint and toasted pine nuts adds a refreshing twist and a satisfying crunch, while the homemade mustard vinaigrette ties all the elements together with its tangy richness.

Ready in just 30 minutes, this salad is not only quick to prepare but also packed with nutrients, making it a guilt-free indulgence. With only 100 calories per serving, you can savor every bite without compromising your health goals. So, gather your ingredients and get ready to impress your guests with this stunning and delicious Frisée, Radicchio, and Fennel Salad!

Ingredients

  • servings pepper black freshly ground
  • teaspoon dijon mustard coarse-grain
  • medium fennel bulb trimmed
  • 0.5 cup mint leaves fresh
  • cups salad leaves curly endive 
  • tablespoons olive oil extra virgin extra-virgin
  • 0.3 cup pinenuts 
  • cups radicchio thinly halved thinly sliced
  • tablespoons red wine vinegar 
  • servings salt 
  • tablespoon shallots finely chopped

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • mandoline
  • ziploc bags

Directions

  1. Heat oven to 350°F with rack in middle.
  2. Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes.
  3. Let cool.
  4. 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.
  5. Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
  6. Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.
  7. •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.

Nutrition Facts

Calories100kcal
Protein7.27%
Fat70.95%
Carbs21.78%

Properties

Glycemic Index
17.38
Glycemic Load
0.62
Inflammation Score
-9
Nutrition Score
13.181304454803%

Flavonoids

Cyanidin
25.4mg
Delphinidin
1.54mg
Eriodictyol
1.19mg
Hesperetin
0.29mg
Apigenin
0.4mg
Luteolin
8.61mg
Kaempferol
0.77mg
Quercetin
8.4mg

Nutrients percent of daily need

Calories:100.23kcal
5.01%
Fat:8.39g
12.91%
Saturated Fat:1g
6.27%
Carbohydrates:5.79g
1.93%
Net Carbohydrates:2.98g
1.08%
Sugar:1.75g
1.94%
Cholesterol:0mg
0%
Sodium:236.02mg
10.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.93g
3.87%
Vitamin K:167.99µg
159.99%
Vitamin A:1952.9IU
39.06%
Manganese:0.64mg
32.2%
Vitamin C:13.67mg
16.57%
Vitamin E:2.48mg
16.54%
Folate:59.4µg
14.85%
Copper:0.25mg
12.41%
Fiber:2.81g
11.24%
Potassium:362.66mg
10.36%
Magnesium:30.75mg
7.69%
Phosphorus:65.66mg
6.57%
Iron:1.08mg
5.98%
Calcium:58.7mg
5.87%
Vitamin B5:0.51mg
5.13%
Zinc:0.63mg
4.2%
Vitamin B2:0.06mg
3.77%
Vitamin B6:0.07mg
3.53%
Vitamin B3:0.63mg
3.17%
Vitamin B1:0.04mg
2.97%
Selenium:0.74µg
1.06%
Source:Epicurious