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Frisee and Radicchio Salad


The slightly bitter greens and bright dressing make this salad the perfect antidote to the winter blues.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Beatriz DaCosta

Source: Martha Stewart Living, January 2004


  • 1 large head frisee (about 14 ounces), trimmed
  • 1 small head radicchio (about 10 ounces), halved and sliced crosswise into 1/4-inch strips
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil


  1. Tear the frisee into bite-size pieces, and place in a large bowl with the radicchio; set aside.

  2. Whisk together vinegar and mustard in a small bowl. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, drizzle vinaigrette over salad; toss gently.

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