Updated: May 31
Prep time: 30 minutes
Yields: 4 servings
½ shallot, finely chopped
1/3 cup seasoned rice wine vinegar
1/3 cup olive oil or sesame oil
2 teaspoons Dijon mustard
2 teaspoons honey
¼ teaspoon salt, or to taste
¼ teaspoon pepper, to Taste
1 head frisse, torn into bite size pieces
1 head radicchio. halved and thinly sliced crosswise
1 endive, base trimmed and thinly slices crosswise
4 radish, quartered and sliced thin
¼ fennel Bulb, stalks and fronds removed, and base trimmed
¾ cup seasoned rice vinegar
1 tablespoon honey
¼ cup warm water
1 bunch dill, finely chopped
½ cup hazelnuts, crushed
To make the dressing, I recommend making the dressing ahead of time so the shallot can “pickle” which will remove the bitter/sulfur like taste.
To make the dressing, peel the skin off the shallot and finely chop it. Add to a mason jar with a tight fitting lid. Add the seasoned rice vinegar, oil, Dijon mustard, honey, salt and pepper. Tightly screw lid on and give the mason jar a good vigorous shake. Set aside.
The Quick Pickle:
Thinly slice radishes and fennel. Place the radishes in a cup and the fennel in another cup.
Mix ¾ cup seasoned rice vinegar with ¼ cup water and 1 tablespoon of honey. Pour half over the radishes and half over the fennel. Let pickle for at least 15-30 minutes.
Finely chop dill and crush hazelnuts. Place in a large salad bowl.
Wash and dry frisse, radicchio and endive.
Tear frisse into bite size pieces and place into the large salad bowl with the dill and hazelnuts. Quarter radicchio and thinly slice. Place in salad bowl. Trim the base of the endive, cut in half and thinly slice. Add to salad bowl.
To serve, drain the radishes and fennel. Discard the liquid. Add pickled radishes and fennel to the large salad bowl and evenly toss all the ingredients.
Shake the dressing jar and toss desired amount of dressing into the salad.
If you have leftover dressing, leave it in the jar, covered to use for the rest of the week.
Download the printable PDF here.