Frisee With Walnut Oil Recipes

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FRISEE WITH WALNUT OIL



Frisee With Walnut Oil image

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

4 heads frisee or 2 heads regular chicory (curly endive)
4 tablespoons chopped scallions
2 tablespoons white wine vinegar
1 tablespoon grainy mustard
5 tablespoons walnut oil
Salt and freshly ground black pepper

Steps:

  • If using frisee, rinse it, dry it, remove the cores and tear into bite-sized pieces. If frisee is unavailable and you are substituting large heads of chicory, remove the green outer leaves and reserve them for another use. Use only the sweeter yellow and white leaves for the salad. Rinse and dry them and tear into bite-sized pieces. Place in the salad bowl and toss with the scallions.
  • Combine the vinegar and mustard and beat until blended. Add the oil and beat until the dressing is smooth. Pour over the salad, toss, season with salt and pepper, toss again and serve.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 146 milligrams, Sugar 0 grams, TransFat 0 grams

LINDA'S FRIED WALNUTS



Linda's Fried Walnuts image

From my cousin Linda! They are the best!

Provided by Sharon Karohl Kang

Categories     Appetizers and Snacks     Nuts and Seeds

Time 1h25m

Yield 24

Number Of Ingredients 4

6 cups shelled walnut halves
½ cup white sugar, or as needed
1 cup canola oil
1 pinch salt to taste

Steps:

  • Bring a pot of water to a boil, and stir in half the walnuts; reduce heat to medium, and boil for 1 minute. Remove nuts with a slotted spoon, and let drain in a colander set in the sink. Repeat with remaining walnuts. Rinse the walnuts under hot water, and transfer to a mixing bowl. Toss the walnuts with the sugar.
  • In an electric skillet with heat set to 350 degrees F (175 degrees C), heat the canola oil. With a metal slotted spoon, place enough nuts to cover the bottom of the skillet; the oil will sizzle and pop, so be careful to avoid spatters. Gently stir the nuts with the spoon. Fry the walnuts until golden brown, about 5 minutes per batch. Transfer the walnuts in clumps to a baking sheet.
  • Sprinkle the nuts with salt, and let cool. Store in airtight container.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 7.6 g, Fat 17.2 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 1.6 g, Sodium 0.5 mg, Sugar 4.8 g

FRISEE SALAD WITH SPICED WALNUTS, PEARS, FARMHOUSE CHEDDAR, AND PORT VINAIGRETTE



Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 31m

Yield 4 servings

Number Of Ingredients 18

1 cup port wine
1 1/2 tablespoons red wine vinegar
1 shallot, finely minced
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons extra-virgin olive oil
8 cups loosely packed young frisee (curly endive), torn into bite-size pieces, or mesclun
1 1/2 cups ribbon-cut radicchio, soaked, drained, and dried
1 crisp red pear, halved, cored, and very thinly sliced crosswise
2-ounce chunk farmhouse Cheddar
1/2 cup coarsely broken Spiced Candied Walnuts, recipe follows
Peanut or canola oil
Water
4 cups walnut halves
1 cup confectioners' sugar, sifted
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
Pinch salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Dressing: Simmer the port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the vinegar, shallot, and salt and pepper, to taste. Gradually whisk in the olive oil.
  • Salad: In a large bowl, toss the frisee or mesclun, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. With a vegetable peeler, shave the cheese over top. Scatter the walnuts on top and serve immediately.
  • In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
  • Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
  • Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
  • In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper, to taste.
  • While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

FRISEE SALAD WITH GOAT CHEESE, MAPLE VINAIGRETTE AND CANDIED WALNUTS



Frisee Salad with Goat Cheese, Maple Vinaigrette and Candied Walnuts image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 18

1/4 cup balsamic vinegar
2 tablespoons pure maple syrup
1 tablespoon minced shallot
1/2 cup extra-virgin olive oil
1/4 cup olive oil
1 teaspoon black pepper, or to taste
2 cups walnut halves
3/4 cup confectioners' sugar
Vegetable oil for deep-frying
1/2 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste
3 large heads of frisee (French or Italian chicory, available at specialty produce markets), outer leaves discarded and the inner leaves rinsed, spun dry, and torn into 2-inch pieces
9 Medjool dates, pitted and sliced thin
3 ounces Laura Chenel's Taupiniere goat cheese or other such as St. Maure or Valencay, cut into 6 slices
3 ounces Laura Chenel's Chabis goat cheese or other such as Montrachet or Chevrion, cut into 6 slices
3 ounces Laura Chenel's Capriccio goat cheese cut into 6 slices
6 thin slices of whole-wheat walnut bread
Chopped fresh chervil and chives for garnish

Steps:

  • Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with salt and pepper.
  • Make the candied walnuts: In a saucepan simmer the walnuts in water to cover for 5 minutes, or until they are softened slightly, drain them, and transfer them to a paper towel to dry completely. In a bowl stir together the walnuts and the sugar. In a Dutch oven heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and in it fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season them with the salt and cayenne.
  • In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, rserving any remaining vinaigrette for another use. Divide the salad among 6 plates, mounding it in the center, divide the cheeses and the bread around it, and sprinkle the salads with the walnuts and the herbs.

SHERRY-WALNUT OIL VINAIGRETTE



Sherry-Walnut Oil Vinaigrette image

Categories     Salad     Nut     No-Cook     Vegetarian     Salad Dressing     Vinegar     Walnut     Vegan     Gourmet

Number Of Ingredients 4

2 tablespoons Sherry vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup walnut oil

Steps:

  • Combine the vinegar, mustard, and salt. Whisk in the oil.

APPLE & FONTINA STUFFED CHICKEN WITH WALNUTS, BACON AND FRISEE



Apple & Fontina Stuffed Chicken with Walnuts, Bacon and Frisee image

Wonderful "company" dish - very impressive. I got this from my executive chef several years ago. He was very talented and I love this dish, especially in the summer time. You need to marinate the chicken for six hours, so make sure you start a day ahead. Serve this with your favorite chardonney.

Provided by P48422

Categories     Chicken Breast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 20

3 fuji apples, peeled,cored,sliced,grilled and chopped
1 cup grated Fontina cheese
2 tablespoons pineapple sage or 2 tablespoons regular sage, chiffonade
6 boneless chicken breasts, w/skin,pounded into 6 x 5 inch rectangles
1/2 cup extra virgin olive oil
2 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh thyme
1 cup brown chicken stock
1/2 lb thick slab bacon, cut into 1/4 " pieces,cooked until crisp and golden
1 red onion, sliced & grilled
1 lb assorted green beans, blanched
2 heads frisee
1/2 cup toasted walnuts
1 1/2 teaspoons Dijon mustard
1 teaspoon chopped shallot
1 tablespoon sherry wine vinegar
1 tablespoon cider vinegar
1/4 cup extra virgin olive oil
2 tablespoons walnut oil
chives, for garnish

Steps:

  • Heat oven to 375 degrees.
  • Soak 6 wooden skewers in water for at least 30 minutes.
  • Combine the apples, cheese and sage.
  • Lay the chicken breast on a work surface, skin side down.
  • Season with salt and freshly ground black pepper.
  • Put about 1/4 c.
  • apple mixture on the chicken, fold lengthwise and seal with a skewer.
  • Repeat with remaining chicken breasts.
  • Reserve any excess stuffing.
  • In a shallow dish combine the olive oil and herbs.
  • Add the chicken and toss to coat.
  • Marinate, covered in the refrigerator, for 4- 6 hours.
  • For the vinegarette: whisk all ingredients except oils.
  • Slowly add oils, whisking until emulsified.
  • Season to taste with s& p.
  • In a large saute pan heat 1 tbl.
  • oil.
  • Season chicken with salt and pepper.
  • Brown the chicken on all sides, about 3 minutes per side.
  • Transfer to a roasting pan and bake until just done, 10- 12 minutes.
  • Meanwhile, discard the fat from the saute pan and add the stock.
  • Bring to a boil, stirring and scraping up any brown bits.
  • Add the bacon, red onion, beans and s&p to taste.
  • Transfer to a large bowl.
  • In a seperate bowl, toss the frisee, toasted walnuts, vinaigrette.
  • Toss into the bean mixture with the reserved stuffing.
  • Divide between 6 plates.
  • Remove the skewers from the chicken breasts and cut each breast in half on the bias.
  • Arrange ontop of the frissee mixture and garnish with chives.

Nutrition Facts : Calories 938.2, Fat 75, SaturatedFat 18, Cholesterol 140.6, Sodium 630.2, Carbohydrate 24.8, Fiber 6.1, Sugar 13.9, Protein 44.2

WALNUT OIL



Walnut Oil image

So much cheaper than store bought. A delicately flavored oil usually used to infuse flavor on already cooked food. There are quite a few recipes on Zaar using Walnut Oil.

Provided by gailanng

Categories     Lactose Free

Time 30m

Yield 16 tablespoons, 16 serving(s)

Number Of Ingredients 2

3/4 cup walnut pieces
1 1/3 cups vegetable oil

Steps:

  • Preheat oven to 350 degrees.
  • Drop walnuts into boiling water in small saucepan; boil 3 minutes; drain.
  • Spread walnuts in a single layer on a shallow baking sheet.
  • Bake 15 - 25 minutes or until golden brown; stirring once.
  • Cool to lukewarm.
  • Place warm nuts in a plastic bag and crush with mallet or rolling pin.
  • In large jar, combine nuts with oil.
  • When ready to use, strain walnuts from oil.

FRISéE SALAD WITH PROSCIUTTO, ROASTED FIGS, AND WALNUTS



Frisée Salad with Prosciutto, Roasted Figs, and Walnuts image

Categories     Salad     Appetizer     Roast     Quick & Easy     Blue Cheese     Fig     Walnut     Fall     Prosciutto     Lettuce     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 9

36 whole fresh figs, stems trimmed, or 36 dried figs, stems trimmed, halved
2 tablespoons plus 1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup crumbled blue cheese (about 3 ounces)
6 cups torn frisée lettuce leaves
4 cups mixed baby greens
4 cups watercress sprigs, thick stems trimmed
8 ounces thinly sliced prosciutto , cut into thin strips
1 1/2 cups walnuts, toasted, coarsely chopped

Steps:

  • Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool. Cut figs lengthwise in half.
  • Whisk remaining 1/2 cup oil and vinegar in small bowl to blend. Add cheese and whisk to blend. Season to taste with salt and pepper. (Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.)
  • Combine frisée, baby greens, watercress, prosciutto and walnuts in large bowl. Add dressing; toss to coat. Gently mix in figs. Transfer to serving bowl.

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