Photo: John Autry; Styling: Leigh Ann Ross
4 servings

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.

How to Make It

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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Ratings & Reviews

lahoffmanshop's Review

March 17, 2014
This a a really fantastic salad. The dressing is the perfect match with the vegetables and the toasted pine nuts are the perfect finishing touch. I doubled the pine nuts called for in the recipe...really need a tablespoon per salad. I served this with Bistro Steak with Red Wine Sauce and Rosemary-Garlic Roasted Potatoes. These are also Cooking Light recipes. Add a great chocolate dessert and you have a meal fit for company!!