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


Discover the vibrant flavors of our Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette, a delightful dish that is as visually appealing as it is delicious. This salad is perfect for those seeking a refreshing side that complements any meal, whether it's a casual lunch or an elegant dinner party. With its crisp textures and bold colors, this salad is sure to impress your guests and elevate your dining experience.

Each bite offers a harmonious blend of peppery radicchio, crunchy frisée, and the subtle sweetness of fennel, all enhanced by the fresh notes of mint. The homemade mustard vinaigrette adds a tangy kick that ties the ingredients together beautifully. Plus, the toasted pine nuts provide a satisfying crunch, making this salad not only a feast for the eyes but also a treat for the palate.

This recipe is not only vegetarian and vegan but also gluten-free and dairy-free, making it an inclusive option for various dietary preferences. Ready in just 30 minutes, it’s a quick and easy way to add a burst of flavor and nutrition to your meal. Whether served as a side dish, antipasti, or a light snack, this salad is a versatile addition to your culinary repertoire. Enjoy the health benefits and delicious taste of this salad, and let it inspire your next gathering!

Ingredients

  • servings pepper black freshly ground
  • teaspoon dijon mustard coarse-grain
  • medium fennel bulb trimmed
  • 0.5 cup mint leaves fresh
  • cups frisée 
  • tablespoons olive oil 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