FRISEE SALAD WITH DIJON VINAIGRETTE
Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 6
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.
FRISEE SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position an oven rack to the top position and preheat the broiler. Cut the cheese into 1/4-inch thick slices. Slice 12 long 1/2-inch diagonal slices from the baguette, then top with cheese slices. Arrange them on a baking sheet and set aside. .
- Whisk the vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a small bowl.
- Heat a heavy-bottomed medium skillet over medium heat and cook the pancetta, stirring occasionally, until golden, about 6 minutes. Transfer to a paper-towel-lined plate. Reserve the drippings in the skillet and reduce the heat to low.
- Add the vinegar mixture to the drippings in the skillet, whisking constantly, until slightly thickened, 1 to 2 minutes. Remove from heat.
- Put the frisee in a large bowl and pour the warm dressing over it and toss to coat. Season with salt and pepper.
- Broil the bread until the cheese is just soft, about 1 minute. Transfer the salad to serving plates, then top with radishes, pecans and pancetta. Top each salad with 3 blue cheese crostini.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
FRISEE SALAD WITH WARM VINAIGRETTE
Steps:
- Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
- Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
- Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.
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.
SWEET POTATO SALAD WITH GARLIC BREAD AND FRISEE
Take your salad skills to the next level with this hearty dish from Aran Goyoaga of Canelle et Vanille.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Cut the tops off the garlic heads. Cut two (6x6 inch) squares of Reynolds Wrap® Aluminum Foil and place the garlic in the center. Drizzle 1/2 teaspoon of olive oil on top of the garlic and wrap the aluminum foil tightly around each garlic head. Bake for 40 minutes until fragrant. Remove garlic from oven and wait until cool enough to handle. Set aside.
- Line two baking sheets with Reynolds Wrap® Aluminum Foil. Arrange the sweet potato wedges on one baking sheet. Drizzle 3 tablespoons of olive oil over wedges, and add a generous pinch each of coarse salt and black pepper. Toss to coat.
- Arrange the bread cubes on the second baking sheet. Drizzle with 1/4 cup olive oil, and sprinkle with thyme, and a pinch of coarse salt and black pepper. Toss to coat. Bake for 25 minutes until the sweet potato is tender and the croutons are crispy and brown.
- Combine the croutons, frisee, ricotta salata and sherry vinegar on a platter. Squeeze the roasted garlic over them and gently toss to combine. Add the sweet potato wedges, toasted hazelnuts and cilantro. Add additional salt and pepper to taste.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 44.3 g, Cholesterol 16.8 mg, Fat 27 g, Fiber 6.1 g, Protein 9.2 g, SaturatedFat 5.7 g, Sodium 468.4 mg, Sugar 7.3 g
FRISEE SALAD WITH CRANBERRIES AND PISTACHIOS
This frisee fall salad featuring cranberries and pistachios works well as a side dish for Thanksgiving turkey or everyday seared pork chops or lamb.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together oil, vinegar, and sugar. Season with salt and pepper. Add endive, frisee, cranberries, and pistachios. Toss to combine; season with salt and pepper.
Nutrition Facts : Calories 181 g, Fat 12 g, Fiber 6 g, Protein 3 g
FRISéE-APPLE SALAD
Provided by Jeanne Thiel Kelley
Categories Salad Appetizer Vegetarian Quick & Easy Low Cal High Fiber Apple Radish Winter Healthy Low Cholesterol Shallot Lemon Juice Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine lemon juice, chopped shallots, and grated lemon peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewhisk before using.
- Combine frisée, endive, apples, radishes, and parsley in large bowl. Toss salad with dressing and serve.
FRISEE SALAD WITH HOT BACON DRESSING
Sweet and tangy hot bacon dressing is tossed with slightly bitter frisee lettuce in this simple, but delish salad!
Provided by Kim's Cooking Now
Categories Salad Green Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Place frisee lettuce in a serving bowl.
- Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Add bacon bits, white vinegar, apple cider vinegar, red wine, sugar and remaining 1 tablespoon olive oil; stir to combine. Reduce heat to low and cook until dressing is hot.
- Pour hot bacon dressing over frisee and toss to coat. Serve immediately.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 8.4 g, Cholesterol 2.5 mg, Fat 7.8 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 139.1 mg, Sugar 3.6 g
FRISéE SALAD WITH POACHED EGG
This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 4m
Yield Serves six
Number Of Ingredients 15
Steps:
- Combine the lettuce, herbs, red pepper and croutons in a large bowl.
- Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
- Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 2 grams, TransFat 0 grams
FRISéE AUX LARDONS
Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don't chop them. For the lardons, use bacon or, if you don't want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don't overcook them, or the egg.
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
- In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
- For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
- Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
- Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams
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