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 pound 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)

an electric coffee/spice grinder

Description

Fennel Dressing, Bright With Lemon Juice, Coats Pleasantly Bitter Greens With An Intriguing Hint Of Licorice.

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