Frisée Apple Salad
Serves 6
-4 1/2 T. fresh lemon juice
-1 1/2 lg. shallots, finely chopped
-1/2 t. finely grated lemon peel
-4 1/2 T. extra-virgin olive oil
-2 3 or 4-oz. heads of frisée, coarsely torn
-2 sm. heads of Belgian endive, cut crosswise into thin strips
-2 sm. Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips
-9 radishes, trimmed, thinly sliced
-3 T. coarsely chopped fresh Italian parsley
Combine lemon juice, chopped shallots, and grated lemon peel in small bowl.
Gradually whisk in oil.
Season dressing, to taste, with salt and pepper.
Combine frisée, endive, apples, radishes, and parsley in large bowl.
Toss salad with dressing and serve. Enjoy!
From bonappetit.com, 12/09… Read the rest
Shaved Fennel Salad with Frisée, Almonds and Raisins
Serves 2-4
-1 lg. fennel bulb
-2 celery stalks
-Juice of 3 lemons
-1/4 c. extra-virgin olive oil
-1 head frisée, trimmed and washed
-2 T. golden raisins
-1/4 c. toasted almonds, chopped
-Parmesan shavings, to taste (optional)
Using a mandoline slicer or a very sharp knife, carefully cut the fennel and celery into paper thin slices.
In a bowl, combine the fennel, celery, lemon juice, and olive oil and allow it to sit for 30 minutes or so.
Strain the fennel and celery, reserving the dressing. Set the fennel aside while you toss the frisée in the dressing.
Pile the dressed frisée on a plate and top with the raisins, almonds, fennel, celery, and parmesan shavings, if desired.
Enjoy!
From petitbleu on food52.com, 3/13… Read the rest
Frisée and Radicchio Salad
Serves 4
-1 lg. head frisée (about 14 ounces), trimmed
-1 sm. head radicchio (about 10 ounces), halved and
sliced crosswise into 1/4-inch strips
-2 T. red-wine vinegar
-1 T. Dijon mustard
-Coarse salt & freshly ground pepper
-1/4 c. extra-virgin olive oil
Tear the frisée into bite-size pieces, and place in a large
bowl with the radicchio; set aside.
Whisk together vinegar and mustard in a small bowl.
Season with salt and pepper. Whisking constantly, pour
in oil in a slow, steady stream; whisk until emulsified.
Just before serving, drizzle vinaigrette over salad; toss
gently. Enjoy!
From Martha Stewart Living, January Winter 2004 on
marthastewart.com
Frisée Salad with Pistachios & Dijon Vinaigrette
Serves 8
-12 oz. (1 to 2 bu.) frisee, stems trimmed, leaves torn into 3-inch pieces (~ 15 cups)
-1/2 sm. head radicchio, preferably Treviso, cored and thinly sliced (~3 cups)
-2 T. fresh tarragon leaves, plus tarragon flowers (optional)
-2 t. Dijon mustard
-1 T. fresh lemon juice
-1/4 t. sugar
-1/4 c. extra-virgin olive oil
-Coarse salt & freshly ground pepper
-1/2 c. shelled raw pistachios
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. Enjoy!
From Martha Stewart Living, 5/14
Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette
Serves 8
-1/4 c. pine nuts
-1 med. fennel bulb, stalks & fronds removed, base
trimmed
-6 oz. radicchio, halved & thinly sliced crosswise (4 cups)
-6 oz. frisée, torn into 2-inch pieces (5 cups)
-1/2 c. fresh mint leaves
-3 T. extra-virgin olive oil
-3 T. red wine vinegar
-1 T. finely chopped shallot
-1 t. coarse-grain Dijon mustard
-Salt
-Freshly ground black pepper
Heat oven to 350°F with rack in middle. Spread pine nuts on
a small baking sheet and bake until pale golden, about 8
minutes. Let cool.
Using mandoline or knife, very thinly slice fennel bulb
crosswise, beginning at base, into a large bowl, stopping
about halfway up bulb (reserve remaining bulb for
another use).
Toss fennel with radicchio, frisée, and mint.
Whisk together oil, vinegar, shallot, Dijon mustard, and
1/4 teaspoon each of salt and pepper in a small bowl.
Toss salad well with vinaigrette and pine nuts. Season to
taste, if necessary, with salt and pepper. Enjoy!
By Gina Marie Miraglia Eriquez, Gourmet Live on
epicurious.com 4/12
Farfalle with Wilted Frisée and Burst Tomatoes
Serves 4 to 6
-3 T. extra-virgin olive oil
-1 1/2 pints cherry tomatoes
-2 large garlic cloves, minced
-1 t. grated lemon peel
-1/4 t. dried crushed red pepper
-2 large heads of frisée (about 1 pound), coarsely chopped
-12 oz. farfalle (bow-tie pasta)
-4 T. (1/2 stick) unsalted butter, cut into 1/2-inch pieces
Heat oil in heavy large skillet over medium-high heat. Add
tomatoes and cook, stirring frequently, until tomatoes begin to
burst, about 8 minutes.
Add garlic, lemon peel, and dried crushed red pepper; cook 2
minutes longer. Add frisée in batches and cook until wilted,
about 3 minutes total. Season tomato-frisée mixture with salt
and pepper.
Meanwhile, cook pasta in pot of boiling salted water until tender
but still firm to bite, stirring occasionally.
Drain, reserving 1 cup cooking liquid. Add pasta to skillet with
tomato-frisée mixture. Stir in butter.
Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta
among shallow bowls and serve, passing cheese separately.
Enjoy!
From bonappetit.com, 4/05
Frisée Salad with Roasted Garlic Dressing
Serves 4 to 6
Roasted Garlic Vinaigrette:
-8 cloves garlic, roasted & peeled
-3 T. red wine vinegar
-1 T. Dijon mustard
-1 T. honey
-1 T. fresh lime juice
-Salt & freshly ground black pepper, to taste
-1/2 c. olive oil
Frisée Salad:
-1/2 lb. frisée, washed, dried & torn into bite-sized pieces
-1/4 c. Roasted Garlic Vinaigrette
-Salt & freshly ground black pepper, to taste
-3 plum tomatoes, quartered
-Parmigiano-Reggiano, thinly shaved
-1/2 red onion, thinly sliced
-Cilantro, chopped
For the vinaigrette:
Combine all the vinaigrette ingredients except for olive oil in a
blender and blend until smooth. With the motor running, slowly
add the olive oil until emulsified.
For the salad:
Place the frisée in a large bowl, add 1/4 cup of the vinaigrette,
season with salt and pepper and toss to coat. Put the
tomatoes in a bowl, add a few tablespoons of the dressing,
season with more salt and pepper and toss to coat.
Divide the frisée among 4 to 6 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. Enjoy!
Adapted from Bobby Flay on foodnetwork.com… Read the rest
Romaine Heart Salad with Plum Dressing
Serves 6
Dressing:
3 – 4 plums, pitted and quartered
1 small shallot, peeled and minced
1 tbs. fresh ginger
1 ½ tbs. rice vinegar
¼ cup olive oil
salt and fresh, ground pepper to taste
Salad:
2 romaine hearts, roughly chopped
½ head radicchio, roughly chopped
1 medium tomato, thinly sliced
handful of frisee leaves for texture
handful of basil leaves minced
1 ripe avocado, pitted and cubed into ½ inch pieces
salt and fresh, ground pepper to taste
½ c. Parmigiano Reggiano or other sharp, hard cheese
Instructions:
In a blender, food processor or by hand combine all dressing
ingredients. Puree until smooth as much as you’re able, slowly
adding oil until emulsified. Season with salt and pepper. In a
large bowl add the romaine, radicchio, frisee, basil, tomato
and avocado. Toss with half of the dressing and season with
salt and pepper. Grate cheese over top. Add remaining dressing
as desired or serve alongside. Enjoy!!
Adapted from www.saveur.com
Sautéed Lemon Maple Frisée
Makes 4 servings
Time: 25 minutes
-3 T. olive oil, divided
-1/2 cup coarse fresh bread crumbs
-3/4 t. grated lemon zest
-1 (1-pound) head frisée, torn
-1 T. fresh lemon juice
-1/2 t. maple syrup
-1/8 t. salt
-1/4 t. pepper
Heat 1 tablespoon olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.
Wipe out skillet, then add remaining 2 tablespoons olive oil. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute.
Add remaining frisée and sauté until wilted, about 2 minutes more. Remove from heat, stir in lemon juice, maple syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Serve topped with bread crumbs.
Gourmet November 2008
Radicchio, Frisée & Artichoke Salad
-1 lemon, halved
-4 large artichokes
-1/2 lb. frisée, torn into bite-size pieces (discard stems)
-3/4 lb. radicchio, halved lengthwise & thinly sliced crosswise
-5 T. extra-virgin olive oil
-1 1/4 t. kosher salt
-1/4 t. black pepper
-2 to 3 T. white-wine vinegar
*adjustable blade slicer
Squeeze juice from ½ of the lemon into a large bowl of cold water, and then drop same 1/2 into water.
Cut off & discard stem of 1 artichoke. Cut off top inch of artichoke with a serrated knife. Bend back outer (lower) leaves until they snap off close to base; discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out inner leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water.
Repeat with remaining artichokes.
Just before serving, slice artichokes paper-thin crosswise with slicer*. Immediately toss with frisée and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.
Including raw artichokes in a salad is an Italian trademark.
Their flavor is fresher and milder than that of cooked artichokes.
Gourmet March 2003