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.
Cooking Light MARCH 2011
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.
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