Kale And Frisee Salad With Sherry Vinaigrette Recipes

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WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE



Warm Salad of Frisee and Baby Spinach ,Mushrooms, Bacon, Sweet Shallots and Chewy Croutons; Sherry Vinaigrette image

Provided by Food Network

Time 1h10m

Number Of Ingredients 18

4 heads frisee
12 ounces smoked bacon (homemade or other)
8 to 12 shallots
1/4 cup balsamic vinegar
1/4 cup grenadine
16 ounces locally foraged mushrooms (such as chanterelles, boletes, chicken of the woods and lobster mushrooms)
Olive oil
Kosher salt
Cracked pepper
Fresh thyme
1 ficelle (approximately 12 inches), or French bread of choice
1 pound baby spinach
4 ounces sherry vinegar
4 ounces virgin olive oil
4 ounces soy or canola oil
1 to 2 cloves garlic, crushed
Salt
Freshly cracked black pepper

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

KALE AND FRISEE SALAD WITH SHERRY VINAIGRETTE



Kale and Frisee Salad with Sherry Vinaigrette image

This kale-and-frisée salad provides a cleansing counterpoint to rich and creamy holiday favorites like mashed potatoes and gravy. Topping it off with celery, hazelnuts, and fried capers for flavor-packed crunch elevates the humble side salad to second-helping status.

Provided by Greg Lofts

Categories     Food & Cooking     Salad Recipes

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
3 tablespoons capers, drained and patted dry
1/2 cup chopped roasted hazelnuts
1 celery heart (pale center stalks and leaves), chopped (about 1 cup)
1 1/2 teaspoons whole-grain or stone-ground mustard
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1 head frisée, coarsely chopped (about 4 cups)
1 small bunch lacinato kale, stems and center ribs removed, shredded (about 4 cups)

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.

KALE AND FRISEE SALAD WITH SHERRY VINAIGRETTE



Kale and Frisee Salad with Sherry Vinaigrette image

This kale-and-frisée salad provides a cleansing counterpoint to rich and creamy holiday favorites like mashed potatoes and gravy. Topping it off with celery, hazelnuts, and fried capers for flavor-packed crunch elevates the humble side salad to second-helping status.

Provided by Greg Lofts

Categories     Food & Cooking     Salad Recipes

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
3 tablespoons capers, drained and patted dry
1/2 cup chopped roasted hazelnuts
1 celery heart (pale center stalks and leaves), chopped (about 1 cup)
1 1/2 teaspoons whole-grain or stone-ground mustard
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1 head frisée, coarsely chopped (about 4 cups)
1 small bunch lacinato kale, stems and center ribs removed, shredded (about 4 cups)

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.

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