Salad: France – Salade de Frisée, Fenouil et Poire (Curly Endive, Fennel and Pear Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 7 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 small head frisée, torn into bite-size pieces (about 4 cups (120 g))
1 small fennel bulb, cored and very thinly shaved (reserve fronds for garnish)
1 ripe but firm pear (Anjou or Bosc), thinly sliced
4 radishes, thinly sliced
1 / 2 cup (60 g) hazelnuts, toasted and roughly chopped
1 / 4 cup (15 g) flat-leaf parsley leaves
Optional: 1 oz (30 g) Pecorino or Parmesan, shaved
1 tsp (5 ml) fresh lemon juice (to toss with pear)
3 tbsp (45 ml) extra-virgin olive oil
1 small shallot, finely minced
1 tsp (5 ml) fresh thyme leaves, chopped
2 tsp (10 ml) Dijon mustard
1 1 / 2 tbsp (22 ml) white wine or champagne vinegar
1 tsp (5 ml) honey
1 / 2 tsp (2.5 ml) lemon zest
Kosher salt and freshly ground black pepper to taste

Show original ingredient measurements

1 small head frisée, torn into bite-size pieces (about 4 cups / 120 g)
1 small fennel bulb, cored and very thinly shaved (reserve fronds for garnish)
1 ripe but firm pear (Anjou or Bosc), thinly sliced
4 radishes, thinly sliced
1 / 2 cup (60 g) hazelnuts, toasted and roughly chopped
1 / 4 cup (15 g) flat-leaf parsley leaves
Optional: 1 oz / 30 g Pecorino or Parmesan, shaved
1 tsp fresh lemon juice (to toss with pear)
3 tbsp (45 ml) extra-virgin olive oil
1 small shallot, finely minced
1 tsp fresh thyme leaves, chopped
2 tsp Dijon mustard
1 1 / 2 tbsp (22 ml) white wine or champagne vinegar
1 tsp honey
1 / 2 tsp lemon zest
Kosher salt and freshly ground black pepper to taste

Instructions

1. Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; cool slightly and chop.
2. Warm the vinaigrette: In a small skillet over low heat, add olive oil, then the minced shallot and thyme. Cook gently until the shallot softens without browning, 2–3 minutes. Whisk in Dijon, vinegar, honey, lemon zest, a pinch of salt, and several grinds of pepper. Remove from heat and stir in half of the chopped hazelnuts.
3. Toss the pear slices with the lemon juice to prevent browning.
4. In a large bowl, combine frisée, shaved fennel, radishes, and parsley leaves. Add the pear.
5. Drizzle the warm vinaigrette over the salad and toss gently to coat. Adjust seasoning with salt and pepper.
6. Finish with the remaining hazelnuts, a few fennel fronds, and shaved cheese if using. Serve immediately.