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Recipe

Radish, Celery, and Frisée Salad with Lemon-Cumin Vinaigrette

ByRonne Day December 2018/January 2019 Issue

Servings:4 to 6

This light, refreshing salad pairs perfectly withfrittatasfor breakfast or brunch, and rich stews or braises for dinner.

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  • 2 Tbs. fresh lemon juice
  • 2 Tbs. white-balsamic vinegar
  • 3/4 tsp. toasted ground cumin
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 2 heads frisée, torn into bite-size pieces (about 6 cups)
  • 4 large radishes, cut into matchsticks (about 1 cup)
  • 2 ribs celery, thinly sliced (about 1 cup)
  • 1/4 cup thinly sliced fresh basil

Preparation

  • In a small bowl, combine the lemon juice, vinegar, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Whisk in the oil.
  • In a large bowl, combine the frisée, radishes, and celery, and toss with enough of the dressing to coat lightly. Season to taste with salt. Toss with the basil, and serve with the remaining dressing.
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Fine Cooking Magazine - November/December 2020

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