Salad: Italy – Insalata di Frisée, Finocchio e Melograno (Frisée, Fennel and Pomegranate Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 small head frisée, torn into bite-size pieces (about 4 cups (120 g))
1 medium fennel bulb, cored and very thinly shaved (about 2 cups (140 g)), plus tender fronds for garnish
1 cup (240 ml) radicchio, thinly sliced (about 1 1/16 oz (30 g))
1 small shallot, very thinly sliced
1 / 2 cup (120 ml) pomegranate arils (about 3 1/8 oz (90 g))
1 / 3 cup (80 ml) hazelnuts, toasted and roughly chopped (about 1 7/16 oz (40 g))
2 tbsp (30 ml) fresh tarragon leaves, chopped (about 0.28 oz (8 g))
Vinaigrette:
2 tbsp (30 ml) sherry vinegar (2 tbsp (30 ml))
1 tsp (5 ml) Dijon mustard (1 tsp (5 ml))
1 / 2 tsp (2.5 ml) honey (1/2 tsp (2.5 ml))
1 / 4 tsp (1.25 ml) crushed fennel seeds
1 tsp (5 ml) finely grated lemon zest
1 / 3 cup (80 ml) extra-virgin olive oil (5 3/8 tbsp (80 ml))
Kosher salt and freshly ground black pepper to taste

Show original ingredient measurements

1 small head frisée, torn into bite-size pieces (about 4 cups / 120 g)
1 medium fennel bulb, cored and very thinly shaved (about 2 cups / 140 g), plus tender fronds for garnish
1 cup radicchio, thinly sliced (about 30 g)
1 small shallot, very thinly sliced
1 / 2 cup pomegranate arils (about 90 g)
1 / 3 cup hazelnuts, toasted and roughly chopped (about 40 g)
2 tbsp fresh tarragon leaves, chopped (about 8 g)
Vinaigrette:
2 tbsp sherry vinegar (30 ml)
1 tsp Dijon mustard (5 ml)
1 / 2 tsp honey (2.5 ml)
1 / 4 tsp crushed fennel seeds
1 tsp finely grated lemon zest
1 / 3 cup extra-virgin olive oil (80 ml)
Kosher salt and freshly ground black pepper to taste

Instructions

Toast the hazelnuts in a 350°F/175°C oven for 8–10 minutes until fragrant; cool, rub off most skins, and roughly chop.
Make the vinaigrette: In a small bowl, whisk together sherry vinegar, Dijon, honey, crushed fennel seeds, and lemon zest. Slowly whisk in olive oil until emulsified. Season with salt and pepper to taste.
In a large bowl, combine frisée, shaved fennel, radicchio, shallot, tarragon, half the pomegranate arils, and half the hazelnuts.
Drizzle with just enough vinaigrette to lightly coat (you may not need all of it) and toss gently. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
Plate the salad and finish with remaining pomegranate arils, hazelnuts, and a few fennel fronds. Serve immediately.