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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Frisée and Arugula Salad

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

  • Yield: 4 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 14.1g
  • Saturated fat: 0.7g
  • Sodium: 303mg
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Frisée and Arugula Salad Recipe

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