Best Baby Frisée Salad 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

ROAST BASIL CHICKEN, BASIL BABY POTATOES, FRISEE PLUM SALAD



Roast Basil Chicken, Basil Baby Potatoes, Frisee Plum Salad image

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
3 cups fresh basil leaves
1 stick unsalted butter, at room temperature
1 clove garlic, grated
Finely grated zest of 1 lemon
1 3 1/2-pound chicken
Freshly ground pepper
1 1/2 pounds baby potatoes
1 tablespoon white wine vinegar
1 teaspoon whole-grain mustard
3 tablespoons extra-virgin olive oil
1 head frisee, torn (about 5 cups)
2 plums, cut into 1/2-inch wedges

Steps:

  • Preheat the oven to 425 degrees F and set a wire rack on a rimmed baking sheet. Bring a medium saucepan of salted water to a boil. Add 2 cups basil; cook 30 seconds, then drain and rinse under cold water. Transfer to a food processor and puree with the butter, garlic, lemon zest and 1/2 teaspoon salt until smooth. Set aside.
  • Spatchcock the chicken: Cut along each side of the backbone with kitchen shears; discard the backbone. Open the chicken like a book; flip over. Press down on the backbone to flatten. Gently loosen the skin from the breasts and thighs using your fingers. Transfer half of the basil butter to a bowl and rub all over the chicken and under the skin; season with salt and pepper. Transfer skin-side up to the rack. Roast until the skin is browned and crisp and a thermometer inserted into a thigh registers 165 degrees F, about 45 minutes. Transfer to a cutting board and let rest 15 minutes.
  • Meanwhile, fill a medium saucepan with water; season with salt and add the potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl; toss with half of the remaining basil butter and season with salt and pepper.
  • Whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil. Add the frisee, plums and the remaining 1 cup basil. Season with salt and pepper; gently toss to coat. Spread the remaining basil butter over the chicken; carve. Serve with the potatoes and salad.

BABY-FRISéE SALAD



Baby-Frisée Salad image

Categories     Salad     Berry     Leafy Green     Nut     Appetizer     Low Fat     Goat Cheese     Pecan     Beet     Summer     Self     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Salad
1/3 cup fig (or strawberry) jam
1 tbsp olive oil
1/4 tsp ground coriander
4 red baby beets, peeled and diced
4 golden baby beets, peeled and diced
1/2 cup coarsely chopped pecans
1 1/2 lb baby frisée
4 tbsp finely crumbled goat cheese
Vinaigrette
5 tbsp sherry vinegar
1 shallot, finely diced
1 tbsp mustard seeds
1 tbsp dry mustard
1 tbsp honey
3 tbsp olive oil

Steps:

  • For salad:
  • Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
  • For vinaigrette:
  • In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.

FRISEE AND BABY-SPINACH SALAD



Frisee and Baby-Spinach Salad image

A salad of peppery frisee (from the endive and chicory families) and baby spinach makes a perfect side dish for lunch or dinner. The addition of fresh scallions imparts a mild oniony flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 10

2 tablespoons fresh lemon juice
1 tablespoon coarsely chopped fresh flat-leaf parsley
1/4 teaspoon Dijon mustard
Pinch of sugar
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 small head frisee, torn into small pieces (about 2 cups)
2 cups baby spinach (about 1 1/2 ounces)
2 radishes, trimmed and very thinly sliced
2 scallions (green parts only), cut on a bias into 1/2-inch-thick pieces

Steps:

  • Whisk together lemon juice, parsley, mustard, and sugar in a large bowl; season with salt and pepper. Add oil in a slow, steady stream, whisking until emulsified; set aside.
  • Toss together frisee, spinach, radishes, and scallions on a large platter. Just before serving, drizzle with some of the dressing. Serve remaining dressing on the side.

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