Active Time

　　30 min

　　Total Time

　　30 min

　　Fennel dressing, bright with lemon juice, coats pleasantly bitter greens with an intriguing hint of licorice.

　　

Ingredients

Makes 8 servings

　　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

　　

Step 1

Grind fennel seeds in grinder until ground but not powdery. Transfer to a small bowl or cup, then stir in oil until combined. Let stand 15 minutes.

　　

Step 2

Whisk together lemon juice, shallot, salt, and sugar in another small bowl or cup until salt and sugar are dissolved. Stir fennel oil, then add to shallot mixture in a slow stream, whisking until combined.

　　

Step 3

Toss frisée, endives, and celery in a large bowl with just enough vinaigrette to coat.