Warm Fennel-and-Bitter Greens Salad

Inspiring Idea Danielle Custer of Taste in Seattle wilts basil and watercress in a hot skillet for a minute or two before tossing them with spinach and arugula.

Quick Take Grace Parisi makes a crunchier version of Custer's warm salad with bitter greens, radishes, fennel and shaved Parmigiano-Reggiano cheese.


Slideshow: More Green Salad Recipes


  • Total Time:
  • Servings: 6

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  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • One 1-pound fennel bulb, cored and very thinly sliced
  • 4 small radishes, very thinly sliced
  • 1 bunch watercress, thick stems discarded
  • 5 ounces baby arugula (5 cups)
  • 1 small head of radicchio, leaves torn
  • 1/2 cup flat-leaf parsley leaves
  • 2 ounces Parmigiano-Reggiano shavings (1 cup)

How to make this recipe

  1. In a large bowl, whisk the vinegar with the honey. Add the olive oil and whisk until emulsified. Season with salt and pepper. Add the remaining ingredients and toss well.

  2. Heat a large, deep skillet until very hot. Add the dressed salad and toss over high heat just until barely wilted in spots, about 30 seconds. Transfer to plates and serve immediately.

Contributed By Photo © Tina Rupp Published July 2008

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