Frisee Salad With Chorizo And Roasted Garlic Vinaigrette 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.

FRISEE SALAD WITH HOT BACON DRESSING

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.

ROASTED GARLIC VINAIGRETTE

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.

FRISEE SALAD WITH ROASTED GARLIC DRESSING

Steps:

• For the vinaigrette:
• Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
• For the salad:
• Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat.
• Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate. Garnish with shaved cheese and chopped cilantro. Drizzle with the remaining vinaigrette and serve.

TOMATO SALAD WITH SIZZLED CHORIZO VINAIGRETTE

Steps:

• Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.
• Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl - but keep an eye on the chorizo to ensure that it doesn't burn.
• Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.

WARM CHICKEN-AND-FRISEE SALAD WITH BACON VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees. Place the raisins in a small bowl and cover with 1 cup boiling water. Set aside to soak for 20 minutes. Drain the raisins and transfer them to a large bowl.
• Spread the bacon on baking sheets and bake until crisp, about 20 minutes. Drain the bacon on paper towels and pour 1/4cup of the bacon fat into a small bowl; discard the remaining fat. Add the garlic to the hot fat and whisk in the mustard and vinegar. Season with salt and pepper.
• Remove the skin from the chicken and discard. Tear the meat into small pieces and add it to the large bowl with the raisins.
• In a large saute pan over high heat, heat 1 teaspoon of the oil. Add 1 head of the frisee and cook, tossing, until wilted, about 30 seconds. Season with salt and pepper and add to the chicken and raisins. Repeat with the remaining teaspoon of oil and head of frisee. Add the vinaigrette and toss well. Crumble the bacon into the salad and season with salt and pepper. Serve with crusty bread and cheese.

KALE AND FRISEE SALAD WITH SHERRY VINAIGRETTE

Steps:

• Heat 2 tablespoons oil in a small skillet over medium-high. When oil shimmers, add capers. Cook, stirring a few times, until they swell and darken slightly, 1 1/2 to 2 minutes. Add hazelnuts and cook 1 minute more. Transfer mixture (with oil) to a small bowl. Let cool completely, then stir in celery.
• Meanwhile, in a large bowl, whisk together mustard and vinegar. Gradually whisk in remaining 2 tablespoons oil to make the dressing; season with salt and pepper. Add frisée and kale, tossing to evenly coat; let stand at least 20 minutes and up to 1 hour. Top with caper mixture before serving.