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Frisée and Radicchio Salad with Citrus-y Dressing
Slices of oranges or apples are a great addition to this salad if you want to kick it up a notch. And fyi – bitter greens can be made less bitter by soaking the leaves for about an hour in cold water.
- a head of frisee and a head of radicchio
- 1 tsp Dijon mustard (or more, to taste)
- 1 T lemon juice
- 1 T orange juice
- 1 T apple cider vinegar
- 1 T maple syrup or honey
- 1/2 tsp Diamond kosher salt
- 1/2 c olive oil
Remove the root end of the frisée, pull apart the leaves, then wash and dry the frisée, using a salad spinner or gently wrapping in a clean towel. Chop the leaves into pieces. The radicchio can be prepared by removing the wilted outer leaves, cutting in half, removing the core, (rinsing and drying if you’re worried – though many say that step can be skipped) and then slivered like you would cabbage.
Whisk together the mustard, lemon juice, orange juice, vinegar, maple syrup or honey, and salt. Then gradually whisk in the oil until a creamy dressing forms.
Lightly dress the frisée and radicchio and serve. Refrigerate the remaining dressing and any remaining greens (definitely not dressed) for up to a week.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.