Best Frisee Salad With Cranberries And Pistachios Recipes

Frisee Salad with Cranberries and Pistachios image

Provided by Martha Stewart

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar
1/2 teaspoon sugar
Coarse salt and ground pepper
1 head endive, trimmed and sliced crosswise into 1/2-inch pieces
1 large head frisee, trimmed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup toasted pistachios, roughly chopped

Steps:

In a medium bowl, whisk together oil, vinegar, and sugar. Season with salt and pepper. Add endive, frisee, cranberries, and pistachios. Toss to combine; season with salt and pepper.

Nutrition Facts : Calories 181 g, Fat 12 g, Fiber 6 g, Protein 3 g

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.

Frisee Salad with Pistachios and Dijon Vinaigrette image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 9

12 ounces frisee (1 to 2 bunches), stems trimmed, leaves torn into 3-inch pieces (about 15 cups)
1/2 small head radicchio, preferably Treviso, cored and thinly sliced (about 3 cups)
2 tablespoons fresh tarragon leaves, plus tarragon flowers (optional)
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup shelled raw pistachios

Steps:

Combine frisee, radicchio, and tarragon leaves in a serving bowl. In a small bowl, whisk together mustard, lemon juice, and sugar. Slowly whisk in oil; season with salt and pepper. Drizzle dressing over salad, tossing to coat. Sprinkle with pistachios and tarragon flowers and serve.

Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini image

Yield Makes 12 servings

Number Of Ingredients 9

24 1/4-inch-thick slices ciabatta bread
4 tablespoons walnut oil, divided
1/2 cup chopped toasted walnuts
8 ounces blue cheese, crumbled
6 tablespoons minced shallots, divided
1/3 cup dried cranberries
8 cups baby frisée, torn into thin pieces
2 teaspoons Banyuls vinegar or red wine vinegar
Fleur de sel or fine sea salt

Steps:

Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.