Photo: Anna Pelzer
Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette
12 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
356
Calories
6g
Protein
33g
Fat
14g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Radicchio | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup pine nuts
- 1 medium fennel bulb, stalks and fronds removed, and base trimmed
- 6 ounces radicchio, halved and thinly sliced crosswise (4 cups)
- 6 ounces frisée, torn into 2-inch pieces (5 cups)
- 1/2 cup fresh mint leaves
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon finely chopped shallot
- 1 teaspoon coarse-grain Dijon mustard
- Salt
- Freshly ground black pepper
- A mandoline
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes