Frisée and Fennel Salad with Citrus Fruit and Butter Beans

Frisée and Fennel Salad with Citrus Fruit and Butter Beans

Frisée and Fennel Salad with Citrus Fruit and Butter Beans



Servings:
8 to 10
Quantity
Ingredients
1 bunch
Frisée, washed and trimmed
1 bunch
Radicchio, washed and torn
1/2 each
Red onions, thinly sliced
1 each
Fennel, washed and sliced thin
3 each
Radish, washed and sliced thin
1, 14.28 oz. can
Carmelina Brands® Italian Butter Beans, rinsed and drained
3 each
Medium oranges, sliced into segments
2 tablespoons each
Juice from grapefruit, orange and lemon
2 tablespoons
Italian parsley, chopped
1 teaspoon
Kosher salt
1/4 teaspoon
Black pepper
1/2 cup
Extra virgin olive oil
8 ounces
Smoked salmon, rolled into rosettes for garnish
1/2 cup
Hazelnuts, toasted and chopped

In a large bowl, add frisée, radicchio, onions, fennel, radish, Carmelina Brands® Italian Butter Beans, and orange segments.

To make dressing, in a medium bowl with whisk, or in a blender, add grapefruit, orange and lemon juice, parsley, salt and pepper. Whisk or blend ingredients until combined; about 10 seconds. In a steady, small stream, whisk in olive oil. Blend dressing until olive oil is well incorporated, and has emulsified with the other ingredients.

Serve salad in an attractive serving bowl, and toss with dressing. Garnish salad with smoked salmon rosettes, and toasted hazelnuts.

 Tip: For a little twist, when in season, replace orange segments with segments from 6 to 7 small blood oranges. Salad can also be served with grilled salmon, shrimp or chicken breast.

 

Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.