Frisée and Fennel Salad with Citrus Fruit and Butter Beans

Watch Video

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.