Frisée and Radicchio Salad with Fennel
Fall salads don’t get much simpler or fresher-tasting than this one, which was created by Aria Alpert Adjani, culinary director and co-founder of Noci Sonoma, where rustic farm-to-table cooking is the focus. Pleasantly bitter frisée and radicchio team up with fresh fennel and parsley, while pecorino cheese adds a bit of saltiness. You may not need all of the dressing; refrigerate any extra for a future salad.
Ingredients
For the dressing:
- Juice of 1 lemon
- 1 to 1 1/2 Tbs. apple cider vinegar
- 1 garlic clove, grated with a Microplane
- 1/2 tsp. sea salt
- Freshly ground pepper
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1/4 cup (1 oz./30 g) grated pecorino cheese
For the salad:
- 2 to 3 large heads frisée, leaves torn into bite-size pieces
- 1 head radicchio, cored and shredded
- 2 fennel bulbs, trimmed, cored and thinly sliced, with a few fronds reserved for garnish
- 1 bunch fresh flat-leaf parsley, leaves coarsely chopped, with a few whole leaves reserved for garnish
- 1 cup (2 oz./60 g) shaved pecorino cheese
Directions
To make the dressing, in a bowl, whisk together the lemon juice, vinegar, garlic, salt and a few grindings of pepper. Slowly add the olive oil and whisk until blended, then stir in the grated cheese.
In a large bowl, combine the frisée, radicchio, fennel and parsley. Add half of the dressing and toss to combine. Taste and add more dressing if needed. Top with the shaved pecorino and some fennel fronds and whole parsley leaves. Serve immediately. Serves 6.
Recipe courtesy of Aria Alpert Adjani, culinary director and co-founder of Noci Sonoma