FRISEE AND BABY-SPINACH SALAD
Steps:
- For complete instructions, visit the original site at https://www.marthastewart.com/332656/frisee-and-baby-spinach-salad
Nutrition Facts : ServingSize serving, Sugar 3 g, Sodium 74 mg, Cholesterol 0 mg, SaturatedFat 1 g, Calories 97 kcal, Carbohydrate 7 g, Protein 1 mg, Fat 7 g
WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE
Provided by Food Network
Time 1h10m
Number Of Ingredients 18
Steps:
- Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
- Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
- Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
- Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
- Cut the ficelle into 16 thick little slices
- To Assemble:
- Warm plates in a low oven.
- Have all components prepped in advance.
- In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
- Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
- In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
- Arrange croutons over the salad. Garnish with coarsely chopped herb confetti
BABY SPINACH SALAD WITH WARM WILD MUSHROOM AND BLUEBERRY VINAIGRETTE
Provided by Aria Kagan
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
- In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries. Serve immediately.
ARUGULA, FRISEE, AND RED LEAF SALAD WITH STRAWBERRIES
In this salad, peppery, dark-green arugula contrasts with sweet, crisp red leaf lettuce and light-green, lacy, bitter frisee.
Provided by Martha Stewart
Categories Salad Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.
- On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.
Nutrition Facts : Calories 383 g, Fat 30 g, Fiber 7 g, Protein 15 g
BABY-FRISéE SALAD
Categories Salad Berry Leafy Green Nut Appetizer Low Fat Goat Cheese Pecan Beet Summer Self Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For salad:
- Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
- For vinaigrette:
- In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.
BELGIAN ENDIVE, FUYU PERSIMMON, AND BABY SPINACH SALAD WITH HONEY MUSTARD VINAIGRETTE
Provided by Susanna Foo
Categories Cheese Fruit Garlic Leafy Green Mustard Side Thanksgiving Spinach Fall Persimmon Endive Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- In small bowl, whisk together stock and cornstarch. In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt.
- In medium saucepan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and sauté until soft, about 30 seconds. Stir in stock-cornstarch mixture and bring to boil. Reduce heat to moderate and simmer until thickened, about 5 minutes. Stir in soy sauce mixture and return to boil. Remove from heat and refrigerate until cool.
- On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim. In large bowl, combine frisée and baby spinach. Add vinaigrette and toss to coat. Divide among plates, placing one mound in center of each. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.
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