Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
Toss together feathery, pale-green frisée, along with tender, purple-red slices of radicchio, thin semicircles of crisp fennel, and a light mustard vinaigrette to make a gorgeous interplay of colors, textures, and flavors. A generous handful of mint leaves adds a tongue-tingling surprise, reinforcing this salad's zesty freshness.
Editor's Note: This recipe is part of Gourmet's Modern Menu for Easter. Menu also includes Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables; and Lemon Pudding with Strawberries and Meringue Cigars.
Cooks' Note
Pine nuts can be toasted 1 day ahead and kept at cool room temperature.
Frisée, radicchio, and mint can be washed, spun dry, and kept between slightly dampened towels in resealable plastic bags, 1 day ahead.
Recipe notes
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