Nothing says al fresco dining than a classic French bistro salad featuring a combination of leafy lettuces topped with a light tangy dressing and served with creamy poached eggs or warm quiche on the side! This beautiful and inspired summer salad features just four simple ingredients that are complex in flavor and vibrant in color and texture. Delicate frisee, peppery radicchio, thinly sliced fennel, and hints of bright fresh mint are tossed with a zesty lemon vinaigrette, making for an elegant brunch side dish or main staple for your evening picnic at the park. It pairs perfectly with assorted cheeses, sliced fruit, eggs, crusty French bread, and a clink of wine or champagne to enhance your tasteful meal that everyone is sure to devour. A votre sante!
- ½ fennel bulb, stalks and base removed and slivered into very thin half moons
- 4 cups chopped radicchio
- 5 cups frisee (or curly endive lettuce)
- ½ cup French mint leaves, torn into small pieces
Lemon Dijon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon finely chopped shallot
- 1 teaspoon Dijon mustard
- Juice of ¼ lemon
- Salt and pepper to taste
Mix salad ingredients together in large salad bowl. In a small side bowl, whisk together dressing ingredients and set aside on the counter for 1 hour prior to allow time for shallots to marinate. Toss salad well with vinaigrette when ready to serve.
Photos from a recent visit to Mackinac Island, Michigan with my mom… my first vacation in years!