Warm Fennel-and-Bitter Greens Salad
Recipe from
Food & Wine
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. Grace Parisi makes a crunchier version of Custer's warm salad with bitter greens, radishes, fennel, and shaved Parmigiano-Reggiano cheese.
Servings:
6
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
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2 tablespoonsred wine vinegarsee savings
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1 teaspoonhoneysee savings
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1/4 cupextra-virgin olive oilsee savings
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Salt and freshly ground peppersee savings
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1 1-poundfennel bulb, cored and very thinly slicedsee savings
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4small radishes, very thinly slicedsee savings
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1 bunchwatercress, thick stems discardedsee savings
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5 ouncesbaby arugula (5 cups)see savings
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1small head of radicchio, leaves tornsee savings
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1/2 cupflat-leaf parsley leavessee savings
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2 ouncesParmigiano-Reggiano shavings (1 cup)see savings
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.
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