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Warm Fennel–and–Bitter Greens Salad
© Tina Rupp

Warm Fennel-and-Bitter Greens Salad

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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.

  1. 2 tablespoons red wine vinegar
  2. 1 teaspoon honey
  3. 1/4 cup extra-virgin olive oil
  4. Salt and freshly ground pepper
  5. One 1-pound fennel bulb, cored and very thinly sliced
  6. 4 small radishes, very thinly sliced
  7. 1 bunch watercress, thick stems discarded
  8. 5 ounces baby arugula (5 cups)
  9. 1 small head of radicchio, leaves torn
  10. 1/2 cup flat-leaf parsley leaves
  11. 2 ounces Parmigiano-Reggiano shavings (1 cup)
  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.
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