Best Absolutely Fabulous Frise Easy Salad Recipes

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FRISéE SALAD WITH POACHED EGG



Frisée Salad With Poached Egg image

This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 4m

Yield Serves six

Number Of Ingredients 15

2 heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried
1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
1 sweet red pepper, very thinly sliced
6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
6 large or extra-large eggs
1 tablespoon vinegar (any kind)
Salt
freshly ground pepper to taste
1 teaspoon fresh thyme leaves
2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil

Steps:

  • Combine the lettuce, herbs, red pepper and croutons in a large bowl.
  • Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
  • Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 2 grams, TransFat 0 grams

EASY SALAD WITH CREAMY ROASTED TOMATILLO DRESSING



Easy Salad with Creamy Roasted Tomatillo Dressing image

Provided by Sunny Anderson

Time 1h8m

Yield 4 to 6 servings

Number Of Ingredients 11

6 tomatillos, rinsed and halved
1 jalapeno, halved
1 red onion, quartered
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cumin
1 cup Mexican crema
2 tablespoons fresh lime juice
1 head iceberg lettuce, shredded
4 Roma tomatoes, seeded and chopped
4 radishes, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the tomatillos, jalapeno, and red onions on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and a grind of black pepper. Place in the oven and roast until the vegetables begin to brown and slightly blacken, 25 to 30 minutes. Remove all contents from the baking sheet to a food processor and allow to cool slightly before blending. Add the cumin, crema, lime juice, and season with salt and pepper, to taste. Puree until smooth. Refrigerate at least 1 hour before serving. Immediately before serving, toss the dressing with the lettuce, tomatoes, and radishes.

FRISEE SALAD WITH DIJON VINAIGRETTE



Frisee Salad with Dijon Vinaigrette image

Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

1/4 cup white-wine vinegar
2 tablespoons Dijon mustard
Coarse salt and ground pepper
1/2 cup olive oil
1 pound frisee, trimmed and roughly torn
1 bunch fresh chives, cut into 1-inch lengths

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.

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