Best Frisee Salad And Tomato Tartan Recipes

Frisee Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 ounces blue cheese, such as Cabrales, Saga, Roquefort, or Gorgonzola dolce
6-inch piece baguette
3 tablespoons champagne vinegar
2 tablespoons chopped shallot
1 tablespoon sugar
1 large egg
Kosher salt and freshly ground black pepper
4 ounces pancetta or thick-cut bacon, cut into 3/4 by 1/4-inch pieces
10 ounces frisee (French curly endive), torn into bite-sized pieces (about 10 cups)
3 radishes, thinly sliced
Candied pecans, for garnish

Steps:

Position an oven rack to the top position and preheat the broiler. Cut the cheese into 1/4-inch thick slices. Slice 12 long 1/2-inch diagonal slices from the baguette, then top with cheese slices. Arrange them on a baking sheet and set aside. .
Whisk the vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a small bowl.
Heat a heavy-bottomed medium skillet over medium heat and cook the pancetta, stirring occasionally, until golden, about 6 minutes. Transfer to a paper-towel-lined plate. Reserve the drippings in the skillet and reduce the heat to low.
Add the vinegar mixture to the drippings in the skillet, whisking constantly, until slightly thickened, 1 to 2 minutes. Remove from heat.
Put the frisee in a large bowl and pour the warm dressing over it and toss to coat. Season with salt and pepper.
Broil the bread until the cheese is just soft, about 1 minute. Transfer the salad to serving plates, then top with radishes, pecans and pancetta. Top each salad with 3 blue cheese crostini.
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Frisee Salad with Dijon Vinaigrette image

Provided by Martha Stewart

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.

Farfalle with Wilted Frisée and Burst Tomatoes image

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 1/2 pints cherry tomatoes
2 large garlic cloves, minced
1 teaspoon grated lemon peel
1/4 teaspoon dried crushed red pepper
2 large heads of frisée (about 1 pound), coarsely chopped
12 ounces farfalle (bow-tie pasta)
4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1/2 cup freshly grated Parmesan cheese

Steps:

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.

Frisee and Radicchio Salad image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 6

1 large head frisee (about 14 ounces), trimmed
1 small head radicchio (about 10 ounces), halved and sliced crosswise into 1/4-inch strips
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil

Steps:

Tear the frisee 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.