Best Frisee Orange And Toasted Hazelnut Salad Recipes

ENDIVE AND FRISEE SALAD WITH ORANGES

Endive and Frisee Salad with Oranges image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup balsamic vinegar
2 tablespoons finely sliced shallots
1 tablespoon honey
1/3 cup olive oil or hazelnut oil
Salt and freshly ground black pepper
3 heads Belgian endive, trimmed, cut crosswise into thin slices
2 heads frisee lettuce, center leaves only, torn into pieces
2 blood oranges or regular oranges, segmented
1/2 cup hazelnuts, toasted and chopped

Steps:

Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

Nutrition Facts : Calories 293 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 214 milligrams, Carbohydrate 27 grams, Fiber 15 grams, Protein 8 grams, Sugar 10 grams

FRISEE, ORANGE, AND TOASTED HAZELNUT SALAD

Frisee, Orange, and Toasted Hazelnut Salad image

The hazelnuts add crunch to this citrusy salad.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 11

Ingredients

2 tablespoons freshly squeezed orange juice
1 tablespoon white balsamic vinegar
1/4 teaspoon grated orange zest
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/2 teaspoon mustard seeds
Salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil
2 seedless oranges, pith and peel removed
1 medium head frisee
1/4 cup toasted hazelnuts, roughly chopped

Steps:

In a medium bowl, whisk together orange juice, vinegar, zest, cardamom, ginger, mustard seeds, salt, and pepper. Slowly whisk in olive oil until combined, and set aside.
Slice oranges thinly, crosswise, and arrange slices on 4 salad plates; set aside. Place frisee in a large bowl, and toss with the dressing. Divide frisee among 4 salad plates, and sprinkle with chopped hazelnuts. Serve immediately.