Frisee Salad With Fish And Chips Salmon And Seaweed Recipes

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FRISEE SALAD WITH FISH AND CHIPS (SALMON AND SEAWEED)



Frisee Salad With Fish and Chips (Salmon and seaweed) image

Provided by Nancy Harmon Jenkins

Categories     salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

1/3 cup olive oil flavored with herbes de Provence, or best-quality extra-virgin olive oil
1 salmon fillet, preferably from a wild fish, weighing at least 1 pound
1 ounce of dulse (see note)
3 tablespoons grape seed oil or other oil that tolerates high temperatures
12 basil leaves preserved in oil (optional)
2 tablespoons sage vinegar or flavorful wine vinegar
3 tablespoons basil vinegar or flavorful wine vinegar
8 tablespoons basil oil or best-quality extra-virgin olive oil
Pinch of salt
Freshly ground black pepper to taste
2 tablespoons creme fraiche (see note)
1/3 cup finely slivered fresh chives
2 bunches curly endive or chicory frisee, rinsed and dried

Steps:

  • Rub the 1/3 cup of olive oil into the salmon and set aside to marinate at least 1 hour. Preheat grill or broiler to high heat and grill salmon 3 minutes to a side, until it is thoroughly seared on the outside but barely warm in the center. Remove from heat and set aside.
  • To prepare the dulse, first peel and stretch the pieces to separate them. Heat the grape seed oil in a skillet over high heat until oil is smoking. Add the pieces of seaweed a few at a time to the smoking oil. They will curl flat and brown almost immediately. Remove from heat, drain on paper towels and set aside. Saute basil leaves; drain and set aside. Sprinkle the sage vinegar over the seaweed and basil.
  • To prepare the salad cream, first whisk together the vinegar and oil. Add salt and pepper. Beat in creme fraiche until mixture is thoroughly homogeneous and creamy. Add chives just before serving. Pour over the endive and toss to mix and coat the leaves completely.
  • To serve, put a mound of greens on each plate. Cut the salmon in very thin slices and distribute on top of each salad mound. Sprinkle the salmon slices with seaweed "chips" and serve immediately.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 55 milligrams, Sugar 0 grams

FRISEE SALAD WITH EGG AND BACON



Frisee Salad with Egg and Bacon image

Provided by Katie Lee Biegel

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 pieces thick-cut bacon, diced
2 tablespoons minced shallots
Extra-virgin olive oil, as needed
1/4 cup red wine vinegar, plus more for poaching eggs, optional
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 eggs
8 cups frisee lettuce
2 tablespoons minced fresh chives

Steps:

  • In a medium skillet over medium heat, saute the bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Turn the heat off and whisk the shallots into the bacon grease. There should be about 1/4 cup of bacon grease; if it's shy of that amount, add some extra-virgin olive oil.
  • In a small bowl, whisk the vinegar and Dijon until emulsified. Add in the bacon grease mixture and whisk. Whisk in the salt and pepper.
  • To poach the eggs: Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add a little vinegar if using. Crack the eggs, slipping them gently into the water one at a time, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.
  • In a large salad bowl, toss the frisee with the dressing and bacon. Divide the lettuce among 4 serving bowls and top each with an egg and a sprinkle of chives.

FRISEE SALAD



Frisee Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 ounces blue cheese, such as Cabrales, Saga, Roquefort, or Gorgonzola dolce
6-inch piece baguette
3 tablespoons champagne vinegar
2 tablespoons chopped shallot
1 tablespoon sugar
1 large egg
Kosher salt and freshly ground black pepper
4 ounces pancetta or thick-cut bacon, cut into 3/4 by 1/4-inch pieces
10 ounces frisee (French curly endive), torn into bite-sized pieces (about 10 cups)
3 radishes, thinly sliced
Candied pecans, for garnish

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.

SALMON AND SCALLOP TERRINE WITH FRISéE SALAD



Salmon and Scallop Terrine with Frisée Salad image

This update on a classic terrine is made with an aromatic broth and olive oil instead of cream. If you're short on time, don't bother with the leek lining-though it is pretty, the terrine works fine without it.

Yield Makes 8 servings

Number Of Ingredients 25

2 long medium-thick leeks
1/2 cup dry white wine
1 1/2 cups water
1/4 cup chopped onion (1/2 small)
2 tablespoons finely chopped carrot
4 long fresh cilantro sprigs plus 2 tablespoons chopped leaves
2 tablespoons minced peeled fresh ginger
1 teaspoon coriander seeds, toasted and crushed
1/2 teaspoon salt
3/8 teaspoon white pepper
1/3 pound salmon fillet, skin, pin bones, and any dark flesh discarded
2/3 pound medium sea scallops (about 13), tough muscle removed from side of each if necessary
1 large egg white, lightly beaten (2 tablespoons)
6 tablespoons mild olive oil
2 tablespoons white-wine vinegar
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup extra-virgin olive oil
1/4 pound frisée (French curly endive), torn into bite-size pieces (4 cups)
2 Belgian endives, halved lengthwise, cored, and sliced crosswise
1 cup thinly sliced radicchio leaves (from 1 head)
1 teaspoon fleur de sel or kosher salt
1/2 teaspoon coriander seeds, toasted and crushed
2 tablespoons finely chopped fresh cilantro
a 1-quart loaf pan (preferably 8 by 4 inches; about 2 1/4 inches deep); a kitchen scale (optional)

Steps:

  • Discard any discolored leaves from leeks, then cut off root end (to expose layers) and discard. Thinly slice enough of dark green ends to measure 1/4 cup. Wash sliced leeks well and reserve for broth. Keep remainder of leeks (for lining) separately.
  • Bring wine and water to a boil in a 2-quart saucepan with sliced leeks, onion, carrot, cilantro sprigs, 1 tablespoon ginger, 1/2 teaspoon crushed coriander seeds, 1/8 teaspoon salt, and 1/8 teaspoon white pepper, then simmer, partially covered, 20 minutes. Pour broth through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. (You will have 1 to 1 1/2 cups broth.) Set bowl in a larger bowl of ice and cold water and chill broth until cold, 5 to 10 minutes.
  • While broth is simmering, slit 1 side of each leek lengthwise, cutting only to center, and peel off layers. Rinse layers in warm water to remove any grit, then cook in a 6- to 8-quart pot of boiling salted water until tender, about 10 minutes. Transfer with tongs to a bowl of ice and cold water to stop cooking, then spread layers flat on paper towels and pat dry.
  • Put oven rack in middle position and preheat oven to 325°F.
  • Lightly oil loaf pan, then line bottom and long sides of pan by draping some of leeks crosswise over bottom and up long sides of pan, allowing at least 1 inch of leeks to hang over each side.
  • Cut salmon into 1-inch cubes, then weigh on scale (if using) with enough scallops (about 3) to total 1/2 lb and set aside together.
  • Purée remaining 1/2 lb scallops (about 10) with 1 tablespoon egg white, 1/8 teaspoon salt, and 1/8 teaspoon white pepper in a food processor until smooth. Add 1/2 cup cooled broth and blend well. With motor running, add 3 tablespoons oil in a slow stream until incorporated. Transfer scallop purée to lined terrine with a rubber spatula and smooth top evenly.
  • Stir together chopped cilantro leaves, 1/8 teaspoon salt, and remaining tablespoon ginger and 1/2 teaspoon crushed coriander seeds in a small bowl, then sprinkle evenly over scallop purée.
  • Purée salmon and scallop mixture with remaining tablespoon egg white, 1/8 teaspoon salt, and 1/8 teaspoon white pepper in processor until smooth. Add 1/2 cup cooled broth and blend well. With motor running, add remaining 3 tablespoons oil in a slow stream until incorporated. Spoon salmon purée evenly over herb mixture to fill terrine, then smooth top. Fold leeks over purée to cover, filling in any bare spots with additional pieces of remaining leeks. Cover surface of terrine with an oiled piece of wax paper or parchment (oiled side down).
  • Put loaf pan in a larger baking pan and bake in a hot water bath until terrine is just cooked through (terrine will be firm to the touch and will separate easily from sides of pan), about 30 minutes. Let terrine stand in loaf pan on a rack at least 15 minutes before unmolding.
  • Whisk together vinegar, salt, and white pepper, then add oil in a slow stream, whisking until combined well. Toss frisée, endive, and radicchio in a large bowl with just enough vinaigrette to coat.
  • Divide salad among 8 plates, then unmold terrine (warm or at room temperature) and cut into 8 slices. Divide among plates, then drizzle with remaining vinaigrette and sprinkle with fleur de sel, crushed coriander seeds, and cilantro.

WARM FRISéE SALAD WITH FINGERLINGS AND BACON



Warm Frisée Salad with Fingerlings and Bacon image

Provided by Suzanne Goin

Categories     Salad     Leafy Green     Pork     Potato     Side     Roast     Sauté     Bacon     Spring     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1 pound small fingerling potatoes, unpeeled
4 tablespoons extra-virgin olive oil, divided
1 teaspoon chopped fresh thyme
1 teaspoon salt
8 cups bite-size pieces frisée leaves (about 2 large heads)
4 cups bite-size pieces dandelion greens, tough center ribs and stems discarded
1 cup fresh Italian parsley leaves
3 tablespoons Sherry wine vinegar
12 ounces thick slices applewood-smoked bacon, cut into 1/2-inch pieces
1/4 cup sliced shallots

Steps:

  • Preheat oven to 400°F. Toss potatoes with 2 tablespoons olive oil, thyme, and 1 teaspoon salt in medium bowl. Arrange potatoes in roasting pan; cover pan with foil. Roast until tender when pierced with fork, about 40 minutes. Cool 10 minutes. Cut potatoes in half lengthwise.
  • Meanwhile, toss frisée, dandelion leaves, and parsley in large bowl. Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.
  • Sauté bacon in heavy large skillet over medium-high heat until golden brown, about 5 minutes. Reduce heat to medium; add shallots and potatoes to skillet and sauté 2 minutes. Add vinegar mixture and swirl pan until heated through. Season to taste with salt and pepper. Pour bacon mixture over greens; toss to coat and serve.

WARM FRISéE SALAD WITH CRISPY SALAMI



Warm Frisée Salad with Crispy Salami image

Serve this flavorful Frisée Salad drizzled with vinegar mixture and sprinkled with crispy salami pieces. An impressive side dish for your fall dinner ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
6 oz kosher beef salami slices, cut into 1/4-inch strips
1/2 medium red onion, sliced
1 clove garlic, finely chopped
1/3 cup plus 1 tablespoon sherry vinegar
2 teaspoons coarse-grained mustard
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon coarse ground black pepper
4 bunches frisée, torn
1 pint grape tomatoes, cut in half

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook salami strips in oil 5 to 10 minutes, stirring occasionally, until crispy. Remove salami with slotted spoon to paper towels to drain; reserve remaining oil in skillet.
  • Cook onion and garlic in reserved hot oil 2 minutes, stirring occasionally. Stir in vinegar, mustard, salt and pepper; cook 1 minute.
  • In large bowl, place frisée and tomatoes. Drizzle with vinegar mixture; toss to coat. Sprinkle with crispy salami pieces. Serve immediately.

Nutrition Facts : Calories 120, Carbohydrate 8 g, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg

FRISEE SALAD WITH SHRIMP, FENNEL AND MANDARIN ORANGES



Frisee Salad With Shrimp, Fennel and Mandarin Oranges image

Provided by Sara Rimer

Categories     salads and dressings

Time 20m

Yield Ten servings

Number Of Ingredients 9

1/3 cup plus 2 tablespoons sherry wine vinegar
Salt and freshly ground pepper to taste
1 cup plus 3 tablespoons light olive oil
4 shallots, minced
1 pound shrimp, shelled, deveined and split lengthwise
2 fennel bulbs, trimmed
Juice of 1 lemon
2 heads frisee or curly endive, washed
5 mandarin oranges (or clementines or tangerines), peeled and sectioned, with pith and pits removed

Steps:

  • In a mason jar combine 1/3 cup of the vinegar with a pinch of salt and pepper. Add 1 cup of the olive oil and the shallots. Cover and shake vigorously until the dressing becomes thick. Set aside.
  • Season the shrimp with salt and pepper. In a large skillet heat the remaining olive oil until hot. Add the shrimp and saute, stirring constantly, until cooked through, 2 to 3 minutes.
  • Remove the shrimp to a bowl and toss with half of the dressing.
  • Deglaze the pan over medium heat with the remaining vinegar, scraping the bottom of the pan. Pour over the shrimp. Cover the bowl with plastic wrap and set aside.
  • Halve the fennel bulbs and cut into 1/4-inch slices. Toss with the lemon juice. In a large bowl combine the fennel, frisee, orange sections and remaining dressing. Mix in the shrimp with its dressing. Serve immediately.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 26 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 508 milligrams, Sugar 9 grams, TransFat 0 grams

FRISEE WITH FLAKED SALMON AND CUCUMBER



Frisee With Flaked Salmon and Cucumber image

This recipe calls for a hot-smoked salmon fillet. Unlike cold-smoked salmon (usually sold in thin slices), hot-smoked salmon is fully cooked and flaky.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 11

1 tablespoon honey
2 teaspoons Dijon mustard
3 tablespoons white-wine vinegar
1 tablespoon sour cream
Coarse salt
1/2 cup canola oil
1 English (hothouse) cucumber, peeled
1 (8 ounces) hot-smoked salmon fillet
1/2 head frisee, torn into large pieces
1/4 cup coarsely chopped fresh dill
Freshly ground pepper

Steps:

  • Make vinaigrette: Whisk together honey, mustard, vinegar, sour cream, and 1/2 teaspoon salt. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Set vinaigrette aside.
  • Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin ribbons; discard core. Halve ribbons crosswise.
  • Using a fork, flake salmon fillet into 1- to 1 1/2-inch pieces. Toss frisee, dill, and cucumber ribbons in a bowl. Season with salt and pepper. Divide frisee mixture among plates, and top each with some of the salmon. Drizzle vinaigrette over each.

FRISEE SALAD WITH PISTACHIOS AND DIJON VINAIGRETTE



Frisee Salad with Pistachios and Dijon Vinaigrette image

A crisp green salad is always a good idea. Here, two pleasantly bitter chicories -- frisee and radicchio -- are tossed with aromatic tarragon, crunchy pistachios, and a bright lemon-Dijon dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 9

12 ounces frisee (1 to 2 bunches), stems trimmed, leaves torn into 3-inch pieces (about 15 cups)
1/2 small head radicchio, preferably Treviso, cored and thinly sliced (about 3 cups)
2 tablespoons fresh tarragon leaves, plus tarragon flowers (optional)
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup shelled raw pistachios

Steps:

  • Combine frisee, radicchio, and tarragon leaves in a serving bowl. In a small bowl, whisk together mustard, lemon juice, and sugar. Slowly whisk in oil; season with salt and pepper. Drizzle dressing over salad, tossing to coat. Sprinkle with pistachios and tarragon flowers and serve.

FRISEE SALAD WITH HOT BACON DRESSING



Frisee Salad with Hot Bacon Dressing image

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

1 head frisee lettuce - washed, dried, and torn into pieces
2 tablespoons extra virgin olive oil
2 tablespoons chopped shallot
2 tablespoons real bacon bits
1 tablespoon white vinegar
1 tablespoon apple cider vinegar
1 tablespoon red wine
1 tablespoon white sugar

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

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From recipes.net
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FRISEE SALAD WITH HOUSE SMOKED SALMON, TOASTED ALMONDS, AND …
Season the salmon on all sides with salt and pepper and transfer to the smoker. Smoke the salmon until it is medium-rare, 8 to 12 minutes. Remove the salmon from the smoker and set aside until cool. Make the vinaigrette by combining all of the citrus juice and zest, the parsley, tarragon, garlic, shallots and mustard in a blender. While the ...
From emerils.com
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CHOPPED SALAD WITH FRISEE AND FENNEL RECIPE | PBS FOOD
Bring to a simmer. Reduce the heat to the lowest setting and let the eggs sit for 10 minutes. Transfer to an ice bath to cool. Peel the eggs save the …
From pbs.org
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SAUTEED FRISEE AND OYSTER MUSHROOM SALAD - PICKLED PLUM
2012-05-26 Instructions. In a pan over medium heat, add olive oil, garlic, and red pepper flakes. Pan fry for 1 minute, or until garlic becomes fragrant, and add the mushrooms and the frisee lettuce. Pan fry for 1 minute and take off the heat as soon as the frisee becomes slightly wilted. Transfer the salad to a serving plate and top with chopped shallot.
From pickledplum.com
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FRISEE SALAD WITH LEMON VINAIGRETTE - GOURMET RECIPES FOR ONE
2021-08-06 Remove with slotted spoon and place in a bowl of ice water to cool. 2. In a small bowl, combine mustard and lemon juice and season with salt and pepper. Slowly whisk in olive oil to emulsify. 3. Place frisée on a serving plate. Remove cooled vegetables and pat dry with a paper towel. Place on top of frisée, along with fennel and radish slices.
From gourmetrecipesforone.com
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CRISPY-SKINNED SALMON WITH SEAWEED SALAD | FISH RECIPES, …
Sep 24, 2015 - Serve this simple, pan-fried salmon with a sesame and soy-marinated seaweed salad and a pile of brown rice.
From pinterest.com
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FRISEE SALAD WITH FISH AND CHIPS (SALMON AND SEAWEED)
Ingredients For the salmon: ⅓ cup olive oil flavored with herbes de Provence, or best-quality extra-virgin olive oil 1 salmon fillet, preferably from a wild fish, weighing at least 1 pound 1 ounce of dulse (see note) 3 tablespoons grape seed oil or other oil that tolerates high temperatures 12 basil leaves preserved in oil (optional) 2 tablespoons sage vinegar or flavorful wine vinegar For ...
From diningandcooking.com
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FRISEE SALAD WITH LARDONS - MARTHA STEWART WINE
Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside. Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to ...
From marthastewartwine.com
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SALT BROILED SALMON WITH DAIKON AND FRISEE SALAD RECIPE | SIDECHEF
Who doesn't love a perfectly broiled piece of salmon? This recipe combines two of our favorite ingredients: Salmon and Gochujang Korean Chili Sauce by Chung Jung One, and turns them into a delicious, not to mention easy, meal. Done in under an hour, you need to add this dish to your list of quick go-to weeknight dinners, or serve at your next dinner party. Feel free to use …
From sidechef.com
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FRISEE SALAD WITH BACON-SHALLOT VINAIGRETTE
2007-12-06 Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm ...
From goodhousekeeping.com
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