- 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 frisée (French curly endive), torn into bite-size pieces (10 cups)
- 3 Belgian endives, cut crosswise into 1/2-inch-wide slices
- 3 celery ribs, thinly sliced crosswise (2 cups)
- an electric coffee/spice grinder
- 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 frisée, endives, and celery in a large bowl with just enough vinaigrette to coat.