Winter Salad with Toasted Mustard Seed Vinaigrette

Total Time:
33 min
Prep:
30 min
Cook:
3 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 large fennel bulbs (sometimes called anise)
  • 2 tablespoons mustard seeds
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup olive oil
  • 1 small shallot, finely chopped
  • 1 large head romaine (2 pounds), torn into bite-size pieces
  • 1 large head frisee (1 pound), torn into bite-size pieces
  • 3 Belgian endives, cut crosswise into 1/2-inch-wide slices
  • 1 cup fresh flat-leaf parsley
Directions
  • Trim fennel stalks flush with bulbs and discard stalks. Quarter bulbs lengthwise and cut out most of cores, leaving enough to keep pieces intact. Cut quarters lengthwise into thin slices.

  • Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes. Transfer to a plate to cool.

  • Whisk together vinegar, Dijon mustard, and salt and pepper, to taste, then add oil in a slow stream, whisking until emulsified. Stir in shallot and mustard seeds.

  • Toss together fennel, romaine, frisee, endives, and parsley in a large bowl. Serve with dressing on side.

  • Fennel may be trimmed and sliced 1 day ahead and chilled in a sealable plastic bag lined with dampened paper towels.

  • Dressing may be made 2 days ahead and chilled, covered. Bring to room temperature and season before serving.


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