Active time: 15 min Start to finish: 15 min
Recipe information
Total Time
15 min
Yield
Makes 6 servings
Ingredients
1 teaspoon fennel seeds, lightly crushed
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 small head radicchio (3 oz), torn into bite-size pieces (2 cups)
4 oz arugula, tough stems removed and leaves torn into bite-size pieces (3 cups)
4 oz frisée (French curly endive), torn into bite-size pieces (3 cups)
Preparation
Step 1
Heat fennel seeds in oil in a small skillet over low heat, stirring, until seeds are a shade darker, 1 to 2 minutes, then cool.
Step 2
Whisk together lemon juice, salt, and pepper in a large bowl, then whisk in fennel oil until combined well. Just before serving, whisk vinaigrette and toss with greens.
