My F&W
quick save (...)
Warm Fennel–and–Bitter Greens Salad
© Tina Rupp

Warm Fennel-and-Bitter Greens Salad

  • TOTAL TIME: 20 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • VEGETARIAN

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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.