Frisee and Celery Salad with Toasted Fennel-Seed Dressing

ingredients

• 2 teaspoons fennel seeds, toasted
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 3 tablespoons finely chopped shallot (1 large)
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 pound frisee (French curly endive), torn into bite-size pieces (2 1/2 quarts)
• 3 Belgian endives, cut crosswise into 0.5 inch-wide slices
• 3 celery ribs, thinly sliced crosswise (2 cups)
• Special equipment: an electric coffee/spice grinder

directions

Grind fennel seeds in grinder until ground but not powdery. Transfer to a small bowl or cup, then stir in oil until combined. Let stand 15 minutes.

Whisk together lemon juice, shallot, salt, and sugar in another small bowl or cup until salt and sugar are dissolved. Stir fennel oil, then add to shallot mixture in a slow stream, whisking until combined.

Toss frisee, endives, and celery in a large bowl with just enough vinaigrette to coat.

Cooks' notes:

Fennel oil can be made 1 day ahead and chilled, covered. Bring to room temperature before adding to shallot mixture.

Frisee and celery can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.