Best Frisee And Apple Salad Recipes

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PROSCIUTTO WRAPPED PORK TENDERLOIN WITH A GRANNY SMITH APPLE GASTRIQUE AND CRIMINI MUSHROOM POTATO PUREE AND ROOT VEGETABLE MELANGE AND APPLE FRISEE SALAD WITH CARROT OIL



Prosciutto Wrapped Pork Tenderloin with a Granny Smith Apple Gastrique and Crimini Mushroom Potato Puree and Root Vegetable Melange and Apple Frisee Salad with Carrot Oil image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 3 servings

Number Of Ingredients 39

3 pork tenderloins, cleaned
6 pieces thinly sliced prosciutto
2 tablespoons vegetable oil
Salt and pepper
1/2 cup sugar
1/3 cup cider vinegar
Apple trimmings
1/2 cup apple juice
3 sprigs fresh thyme
4 cups chicken stock
2 tablespoons butter
Salt and pepper
Crimini Mushroom Potato Puree, recipe follows
Root Vegetable Melange, recipe follows
Apple Frisee Salad, recipe follows
Carrot Oil, recipe follows
2 Yukon gold potatoes, peeled and cut into 1 inch pieces
1 cup sliced crimini mushrooms
1/4 cup butter, plus 1 tablespoon butter
2 cloves garlic, minced
Salt and pepper
1/2 cup heavy cream
2 leeks, white part only, diced and washed
2 tablespoons butter
1 large beet, peeled and diced
2 parsnips, peeled and diced
1 large turnip, peeled and diced
Salt and pepper
1 tablespoon chopped fresh sage leaves
1/2 tablespoon chopped fresh thyme leaves
1 Granny Smith apple, peeled and cut into 2 by 1/8-inch sticks
1 head frisee, cored and washed
1/2 red onion, julienned
2 tablespoons cider vinegar
1/4 cup vegetable oil
1/2 teaspoon sugar
1 carrot, peeled and cooked in salted water until tender
1/2 to 3/4 cup vegetable oil
Salt and pepper

Steps:

  • Slice the pork tenderloin into 12 (1-inch) pieces, and season with salt and pepper. Cut the prosciutto slices in 1/2, lengthwise, and wrap 1 slice around each piece of pork and secure with a toothpick. Heat 2 tablespoons of vegetable oil in a saute pan until hot. Add pork medallions and saute for 2 to3 minutes on each side until internal temperature registers 155 degrees F. Set aside.
  • Gastrique: Heat a large, heavy pan over medium-high heat. Add sugar to the pan and cook until the sugar browns. Carefully add cider vinegar (it will steam a great deal, watch your hand). Add apple trimmings, juice, fresh thyme and stock. Let the sauce simmer until it reduces to 1 cup; skim any foam that rises to the top, then season with salt and pepper. You may need to add 1 teaspoon more vinegar at the end to add a little sparkle for taste. Swirl in butter until incorporated.
  • Start potatoes in cold salted water, bring to a boil and turn the heat down to a low simmer. Allow the potatoes to cook until they are tender, drain well and puree.
  • Saute the mushrooms in 1 tablespoon of butter until soft, add garlic, then season with salt and pepper. Add heavy cream and 1/4 cup butter to the mushroom mixture and bring to a boil. Puree the mixture in a blender until smooth. Fold into the potato puree and season with salt and pepper.
  • Saute the leeks in butter, in a medium pan, until they are soft. Bring a pot of salted water to a boil. Add vegetables to the pot, 1 at a time, and cook until tender. Let them drain well and add all vegetables to the saute pan with the leeks, except the beets. Toss the vegetables in butter until heated through, and then season with salt and pepper and fresh herbs. Toss in beets just to heat.
  • Toss all ingredients together in a medium bowl and let it sit for approximately 15 minutes.
  • Combine all of the ingredients in a blender until smooth, then season with salt and pepper. Use as a garnish to decorate the plate.

FRISEE AND GREEN-APPLE SALAD WITH GOAT-CHEESE TOASTS



Frisee and Green-Apple Salad with Goat-Cheese Toasts image

This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette. It's both impressive and perfectly suited to last-minute assembly.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 13

1 tablespoon white-wine vinegar
1 heaping tablespoon minced shallot
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt, plus more to taste
Freshly ground pepper, to taste
3 tablespoons extra-virgin olive oil
1 baguette, cut into 1/2-inch slices
4 cups frisee (3 to 4 ounces)
1 cup walnut halves (3 ounces), toasted
1 Granny Smith apple, thinly sliced
Coarse salt and freshly ground pepper, to taste
8 ounces Bucheron or other soft goat cheese
Extra-virgin olive oil, for drizzling

Steps:

  • Make the dressing: Whisk together vinegar, shallot, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.
  • Make the salad: Preheat oven to 350 degrees. Place baguette slices on a baking sheet, and toast until golden, 8 to 10 minutes.
  • Meanwhile, toss together frisee, walnuts, and apple in a large bowl. Add dressing, and toss. Season with salt and pepper. Transfer to a serving platter.
  • Preheat broiler. Place cheese, cut side up, on a second baking sheet, and drizzle with oil. Broil until top is browned and bubbling, 3 to 4 minutes. Place on platter. Serve with baguette toasts.

FRISéE AND APPLE SALAD WITH DRIED CHERRIES AND WALNUTS



Frisée and Apple Salad with Dried Cherries and Walnuts image

To make this fresh salad, you'll need the following on hand: olive oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey, and frisée.

Provided by Bon Appétit Test Kitchen

Categories     Salad     Leafy Green     Side     No-Cook     Quick & Easy     Dried Fruit     Apple     Cherry     Walnut     Healthy     Honey     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons minced shallot
1 tablespoon honey
1/2 cup (generous) dried tart cherries (one 3-ounce package)
1 large head of frisée, torn into bite-size pieces (about 6 cups)
1 medium Gala apple, cored, thinly sliced
1/2 cup coarsely chopped toasted walnuts

Steps:

  • Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.

WATERCRESS AND FRISéE SALAD WITH GREEN APPLE AND CELERY ROOT



Watercress and Frisée Salad with Green Apple and Celery Root image

Provided by Paul Grimes

Categories     Salad     Leafy Green     Side     No-Cook     Quick & Easy     Apple     Celery     Root Vegetable     Healthy     Vegan     Watercress     Gourmet

Number Of Ingredients 9

6 ounces watercress, coarse stems discarded (6 cups)
1/4 pound frisée (French curly endive), torn into 2-inch pieces (4 cups)
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
2 teaspoon finely chopped shallot
1 Granny Smith apple
1/2 medium celery root (1/2 pound), peeled
Equipment:
an adjustable-blade slicer fitted with an 1/8-inch julienne blade

Steps:

  • Put watercress and frisée in a large serving bowl.
  • Whisk together oil, vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  • Julienne apple lengthwise using slicer until you reach core, then rotate and continue. Add to greens. Julienne celery root and add to greens.
  • Toss salad with vinaigrette and salt and pepper to taste.

FRISEE AND APPLE SALAD



Frisee and Apple Salad image

Frisee's natural bitterness becomes mellow when you toss bite-sized pieces with crisp and sweet apples in a creamy-sweet dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1/4 cup sour cream or creme fraiche
4 teaspoons champagne or white-wine vinegar
1/2 teaspoon honey
Coarse salt and ground pepper
1 large head frisee (about 7 ounces), cut into bite-size pieces
1 apple, such as Honeycrisp, Pink Lady, or Gala, cored and thinly sliced

Steps:

  • In a small bowl, whisk together sour cream or creme fraiche, champagne or white-wine vinegar, and honey. Season with salt and pepper.
  • In a large bowl, toss frisee and apple with enough dressing to coat. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 61 g, Fat 3 g, Fiber 2 g, Protein 1 g

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