Best Frisee With Crisped Salmon Skin And Warm Sherry Vinaigrette Recipes

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FRISEE SALAD WITH WARM VINAIGRETTE



Frisee Salad with Warm Vinaigrette image

Provided by Tyler Florence

Categories     main-dish

Time 11m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons white vinegar
Sea salt and freshly ground black pepper
4 eggs
8 slices thick-cut bacon, cut into 1/2-inch pieces
2 shallots, thinly sliced
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped chives, plus more for garnish
1 large head frisee lettuce, torn into bite size pieces

Steps:

  • Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
  • Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
  • Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.

FRISEE WITH FLAKED SALMON AND CUCUMBER



Frisee With Flaked Salmon and Cucumber image

This recipe calls for a hot-smoked salmon fillet. Unlike cold-smoked salmon (usually sold in thin slices), hot-smoked salmon is fully cooked and flaky.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 11

1 tablespoon honey
2 teaspoons Dijon mustard
3 tablespoons white-wine vinegar
1 tablespoon sour cream
Coarse salt
1/2 cup canola oil
1 English (hothouse) cucumber, peeled
1 (8 ounces) hot-smoked salmon fillet
1/2 head frisee, torn into large pieces
1/4 cup coarsely chopped fresh dill
Freshly ground pepper

Steps:

  • Make vinaigrette: Whisk together honey, mustard, vinegar, sour cream, and 1/2 teaspoon salt. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Set vinaigrette aside.
  • Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin ribbons; discard core. Halve ribbons crosswise.
  • Using a fork, flake salmon fillet into 1- to 1 1/2-inch pieces. Toss frisee, dill, and cucumber ribbons in a bowl. Season with salt and pepper. Divide frisee mixture among plates, and top each with some of the salmon. Drizzle vinaigrette over each.

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

SMOKED SALMON AND FRISEE CARPACCIO



Smoked Salmon and Frisee Carpaccio image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 apple, such as Granny Smith or honey crisp, peeled, cored, and coarsely chopped
3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 tablespoons maple syrup
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large or 2 small heads frisee lettuce, torn
1 large avocado, peeled, seeded, and cut into 1/2-inch cubes
1/2 cup chopped walnuts, toasted ( see Cook's Note)
8 ounces smoked salmon

Steps:

  • For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth.
  • Place the lettuce, avocado, and walnuts in a large bowl. Add 3/4 of the dressing and toss until all the ingredients are coated. Arrange in a single layer on a platter and top with the smoked salmon. Drizzle with the remaining dressing and serve.
  • Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

WARM FRISéE SALAD WITH CRISPY SALAMI



Warm Frisée Salad with Crispy Salami image

Serve this flavorful Frisée Salad drizzled with vinegar mixture and sprinkled with crispy salami pieces. An impressive side dish for your fall dinner ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
6 oz kosher beef salami slices, cut into 1/4-inch strips
1/2 medium red onion, sliced
1 clove garlic, finely chopped
1/3 cup plus 1 tablespoon sherry vinegar
2 teaspoons coarse-grained mustard
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon coarse ground black pepper
4 bunches frisée, torn
1 pint grape tomatoes, cut in half

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook salami strips in oil 5 to 10 minutes, stirring occasionally, until crispy. Remove salami with slotted spoon to paper towels to drain; reserve remaining oil in skillet.
  • Cook onion and garlic in reserved hot oil 2 minutes, stirring occasionally. Stir in vinegar, mustard, salt and pepper; cook 1 minute.
  • In large bowl, place frisée and tomatoes. Drizzle with vinegar mixture; toss to coat. Sprinkle with crispy salami pieces. Serve immediately.

Nutrition Facts : Calories 120, Carbohydrate 8 g, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg

FRISEE SALAD WITH DIJON VINAIGRETTE



Frisee Salad with Dijon Vinaigrette image

Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

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 WITH CRISPED SALMON SKIN AND WARM SHERRY VINAIGRETTE



Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette image

In case you shy away from the pork-fat dressing of the classic frisee, you can always turn to this lighter, but equally delicious version, which substitutes crackling salmon skin for the lardons. Broiled salmon skin is a sushi bar staple, and the ginger in this dish echoes that connection. And further interest is provided by a very sympathetic dose of sherry vinegar. A multi-culti triumph!

Provided by David Rosengarten

Yield Serves 6

Number Of Ingredients 11

Ten 1-inch-thick slices of French or Italian bread (3 inches in diameter)
3 tablespoons olive oil
Salt and pepper to taste
Salmon skin (from a 2-pound salmon fillet) (We advise you make this dish only if you have plans for the rest of the salmon fillet!)
Half cup plus half tablespoon hazelnut oil
5 shallots, sliced thin crosswise
2 teaspoons lemon juice
3 tablespoons sherry vinegar
2 tablespoons grated fresh ginger
2 garlic cloves
12 cups frisee (curly endive), torn into pieces, washed thoroughly, and spun dry

Steps:

  • 1. Make the croutons: Preheat oven to 350 degrees. Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper. Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes.
  • 2. Remove salmon skin from fillet and reserve fillet for another use. Lightly brush half tablespoon hazelnut oil on both sides of salmon skin and place on preheated grill until crispy, about 2 minutes per side. (Alternatively, you can crisp it under a broiler.) Pat salmon skin dry with paper towels, cut into three-quarter-inch dice, and set aside.
  • 3. Combine shallots, lemon juice, sherry vinegar, ginger, garlic, half cup of hazelnut oil, salt and pepper in a small saucepan and cook the dressing over moderate heat until shallots are wilted, about 3 to 4 minutes.
  • 4. In a large bowl toss the frisee, salmon skin, and croutons with warm sherry vinegar dressing. Divide among 6 plates and serve immediately.

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