12 Ingredients
  • 1/4 cup pine nuts
  • 1 medium fennel bulb, stalks and fronds removed, and base trimmed
  • 6 ounces radicchio, halved and thinly sliced crosswise (4 cups)
  • 6 ounces frisée, torn into 2-inch pieces (5 cups)
  • 1/2 cup fresh mint leaves
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon coarse-grain dijon mustard
  • Salt
  • Freshly ground black pepper
  • Special equipment: a mandoline
Nutrition
97
5% daily value
8 servings
                                       
                                            low-​carb, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

13% 8

Saturated

5% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

2% 6

Carbs (net)

- 3

Fiber

10% 3

Sugars

- 2

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

9% 217

Calcium

5% 54

Magnesium

7% 29

Potassium

7% 333

Iron

9% 2

Zinc

6% 1

Phosphorus

9% 63

Vitamin A

10% 87

Vitamin C

12% 11

Thiamin (B1)

3% 0

Riboflavin (B2)

4% 0

Niacin (B3)

4% 1

Vitamin B6

5% 0

Folate equivalent (total)

13% 51

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

15% 2

Vitamin K

115% 138
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