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Warm Fennel-and-Bitter Greens Salad
Danielle Custer of Taste in Seattle wilts basil and watercress in a hot skillet for a minute or two before tossing them with spinach and arugula. For a quick take, Grace Parisi makes a crunchier version of Custer's warm salad with bitter greens, radishes,
red wine vinegar, honey, olive oil, bulb fennel, watercress, baby arugula, radicchio, parsley leaves, parmigiano reggiano