Ingredients
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1-pound fennel bulb, cored and very thinly sliced
- 4 small radishes, very thinly sliced
- 1 bunch watercress, thick stems discarded
- 5 ounces baby arugula (5 cups)
- 1 small head of radicchio, leaves torn
- 1/2 cup flat-leaf parsley leaves
- 2 ounces Parmigiano-Reggiano shavings (1 cup)
Description
Danielle Custer Of Taste In Seattle Wilts Basil And Watercress In A Hot Skillet For A Minute Or Two Before Tossing Them With Spinach And Arugula. Grace Parisi Makes A Crunchier Version Of Custer's Warm Salad With Bitter Greens, Radishes, Fennel, And S
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