Fennel dressing, bright with lemon juice, coats pleasantly bitter greens with an intriguing hint of licorice.
Recipe information
Total Time
30 min
Yield
Makes 8 servings
Ingredients
2 teaspoons fennel seeds, toasted
1/4 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons finely chopped shallot (1 large)
1 teaspoon salt
1/2 teaspoon sugar
1/2 pound frisée (French curly endive), torn into bite-size pieces (10 cups)
3 Belgian endives, cut crosswise into 1/2-inch-wide slices
3 celery ribs, thinly sliced crosswise (2 cups)
an electric coffee/spice grinder
Preparation
Step 1
Grind fennel seeds in grinder until ground but not powdery. Transfer to a small bowl or cup, then stir in oil until combined. Let stand 15 minutes.
Step 2
Whisk together lemon juice, shallot, salt, and sugar in another small bowl or cup until salt and sugar are dissolved. Stir fennel oil, then add to shallot mixture in a slow stream, whisking until combined.
Step 3
Toss frisée, endives, and celery in a large bowl with just enough vinaigrette to coat.
