Ingredients
- 2 teaspoons fennel seeds, toasted
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 3 tablespoons finely chopped shallot (1 large)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 lb frisée (French curly endive), torn into bite-size pieces (10 cups)
- 3 Belgian endives, cut crosswise into 1/2-inch-wide slices
- 3 celery ribs, thinly sliced crosswise (2 cups)
Description
Fennel Dressing, Bright With Lemon Juice, Coats Pleasantly Bitter Greens With An Intriguing Hint Of Licorice.
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