Best Frisée And Radish Salad With Goat Cheese Croutons Recipes

Frisee Salad with Beans, Goat Cheese and Warm Bacon Dressing image

Provided by Food Network

Time 1h17m

Yield 4 servings

Number Of Ingredients 14

1 cup dried navy beans, soaked overnight in cold water
2 garlic cloves, smashed
Fresh thyme sprigs
4 cups cold water
1 teaspoon salt
2 cups crusty bread cubes
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
1/4 pound thick sliced smoked bacon, cut into 3-inch strips
3 large shallots, thinly sliced
3 tablespoons balsamic vinegar
Fresh ground pepper
1/2 pound frisee, washed
1/2 pint yellow cherry tomatoes, halved
1/4 pound mild goat cheese crumbled

Steps:

Drain and rinse off the beans. In a medium saucepan, combine beans, garlic, fresh thyme sprigs, and 4 cups cold water. Bring to a boil and skim off any foam. Simmer until tender. About 10 minutes before they are done, add the salt (about 1 teaspoon). Drain the beans and allow to cool room temperature. Throw away garlic and thyme.
Preheat oven to 350 degrees F.
Toss the bread cubes with 2 tablespoons or more of olive oil, salt, and pepper. Toast until golden. Fry bacon until crisp. Transfer to paper towels and drain. Add 2 teaspoons of olive oil to bacon pan. Saute the shallots in the olive oil until just colored light golden. Whisk in the vinegar and season with salt and pepper. Keep the dressing warm.
In a big bowl, toss the frisee, beans, bacon, toasted croutons, and tomatoes together. Add the dressings and toss. Plate each salad and sprinkle the crumbled goat cheese over top.

Frisée and Radish Salad with Goat Cheese Croutons image

Yield Serves 4

Number Of Ingredients 9

2 tablespoons Sherry vinegar
2 teaspoons Dijon mustard
1 shallot or green onion, minced
1/3 cup olive oil
1 small head curly endive, torn into bite-size pieces
1 bunch radishes, trimmed, thinly sliced
12 1/2-inch-thick slices French bread baguette
Olive oil
4 ounces soft fresh goat cheese (such as Montrachet)

Steps:

Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Combine endive and radishes in large bowl. (Can be prepared 4 hours ahead. Cover salad with damp towel and refrigerate. Cover dressing and let stand at room temperature.)
Preheat broiler. Broil 1 side of bread until golden brown. Brush second side with olive oil. Season with salt and pepper. Spread with goat cheese. Season with pepper. Broil until bread is brown. Cut each slice into quarters.
Add dressing to salad and toss to coat. Divide among plates. Top with croutons and serve immediately.

Frisee Salad with Goat Cheese, Maple Vinaigrette and Candied Walnuts image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 18

1/4 cup balsamic vinegar
2 tablespoons pure maple syrup
1 tablespoon minced shallot
1/2 cup extra-virgin olive oil
1/4 cup olive oil
1 teaspoon black pepper, or to taste
2 cups walnut halves
3/4 cup confectioners' sugar
Vegetable oil for deep-frying
1/2 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste
3 large heads of frisee (French or Italian chicory, available at specialty produce markets), outer leaves discarded and the inner leaves rinsed, spun dry, and torn into 2-inch pieces
9 Medjool dates, pitted and sliced thin
3 ounces Laura Chenel's Taupiniere goat cheese or other such as St. Maure or Valencay, cut into 6 slices
3 ounces Laura Chenel's Chabis goat cheese or other such as Montrachet or Chevrion, cut into 6 slices
3 ounces Laura Chenel's Capriccio goat cheese cut into 6 slices
6 thin slices of whole-wheat walnut bread
Chopped fresh chervil and chives for garnish

Steps:

Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with salt and pepper.
Make the candied walnuts: In a saucepan simmer the walnuts in water to cover for 5 minutes, or until they are softened slightly, drain them, and transfer them to a paper towel to dry completely. In a bowl stir together the walnuts and the sugar. In a Dutch oven heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and in it fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season them with the salt and cayenne.
In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, rserving any remaining vinaigrette for another use. Divide the salad among 6 plates, mounding it in the center, divide the cheeses and the bread around it, and sprinkle the salads with the walnuts and the herbs.

Frisée Salad with Goat Cheese Croques-Monsieurs image

Yield Serves 6

Number Of Ingredients 8

2 tablespoons minced shallot
1 teaspoon Dijon-style mustard
3 tablespoons red-wine vinegar
1/3 cup olive oil
3 1/2 ounces (1/2 cup) soft mild goat cheese such as Montrachet, at room temperature
4 tablespoons olive oil
eight 1/3-inch-thick slices of French bread, cut on the diagonal so that each slice is about 3 inches long
1 pound frisée (French curly chicory, available at specialty produce markets), rinsed, spun dry, and torn into bite-size pieces (about 8 cups)

Steps:

In a salad bowl whisk together the shallot, the mustard, the vinegar, and salt to taste and let the mixture stand for 10 minutes. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a small bowl cream together the goat cheese and 1 tablespoon of the oil. Spread 4 slices of the bread with the mixture and top them with the remaining slices, pressing the sandwiches lightly. In a small non-stick skillet heat 1 1/2 tablespoons of the remaining oil over moderately high heat until it is hot but not smoking, in it sauté 2 of the sandwiches for 1 1/2 minutes on each side, or until they are golden, and transfer them to a plate. Sauté the remaining 2 sandwiches in the remaining 1 1/2 tablespoons oil in the same manner.
Cut the croques-monsieurs into 1-inch squares. Add the frisée to the salad bowl, toss it to coat it with the dressing, and add the croque-monsieur squares, tossing the salad gently.