Frisée Salad With Cucumber And Radishes Recipes

FRISEE SALAD WITH DIJON VINAIGRETTE

Steps:

• In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
• Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.

ABSOLUTELY FABULOUS FRISE-EASY SALAD

Steps:

• Cut goat cheese into 4 equal portions and reserve.
• Divide the frisee among 4 plates. Scatter the cucumber, chives, tomatoes, nuts, onions and tarragon equally among the portions of lettuce. Crumble a 2-ounce portion of cheese over each salad.
• Place shallot in a small bowl with vinegar and lemon juice. Let vinegar stand 5 to 10 minutes. Whisk in extra-virgin olive oil in a slow stream. Drizzle dressing over each salad, then season with salt and pepper.

FRISéE SALAD WITH CUCUMBER AND RADISHES

Steps:

• Toss cucumber with vinegar, oil, salt, and pepper in a large bowl. Let stand 10 minutes.
• Add frisée, watercress, spinach, and radishes and toss well.

FRISéE AND RADISH SALAD WITH HAZELNUT DRESSING

Steps:

• Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers. Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes. Cool slightly in skillet.
• Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain and reserve 1 tablespoon bacon fat. Break bacon into 1-inch pieces.
• Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 teaspoon salt, remaining vegetable oil, and reserved bacon fat in a blender just until nuts are finely chopped (dressing will be thick and slightly chunky).
• Toss frisée, radishes, and bacon with dressing.