Frisée and Arugula Salad

Frisée and Arugula Salad Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Get your fix of Italian flare with this pleasantly pungent and peppery green salad. If you want a more mild radish flavor, look to make this in the spring when the radishes are at their peak.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 147
Fat 14.1 g
Satfat 0.7 g
Sodium 303 mg


1/4 cup canola mayonnaise
1 tablespoon chopped fresh dill
2 tablespoons water
1 tablespoon sherry vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon salt
2 cups frisée
2 cups baby arugula
1/2 cup thinly sliced fennel bulb
1/2 cup thinly sliced cucumber
1/2 cup thinly sliced radish
2 tablespoons toasted pine nuts


Combine mayonnaise, dill, water, sherry vinegar, Dijon mustard, black pepper, and salt in a large bowl; stir with a whisk. Add frisée, baby arugula, fennel bulb, cucumber, and radish. Toss gently to combine. Sprinkle with toasted pine nuts.

Robin Bashinsky,

Cooking Light

March 2011
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