RECIPE

Warm Fennel-and-Bitter Greens Salad

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • SERVINGS: 6

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.

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

Ingredients

  • Ingredients
    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)

Directions

  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.