Best Frisée Escarole And Endive Salad Recipes

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QUICK SAUTEED ENDIVE, ESCAROLE, AND FRISéE



Quick Sauteed Endive, Escarole, and Frisée image

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

Categories     Leafy Green     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Lemon     Fall     Healthy     Vegan     Endive     Escarole     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 pound Belgian endive (2 to 4), cut crosswise into 1-inch pieces, discarding cores (4 cups)
1 pound frisée, trimmed of tough or discolored leaves and remainder cut crosswise into 1-inch pieces (about 10 cups)
1 (1-pound) head escarole, trimmed of any tough or discolored leaves and remainder (including ribs) cut crosswise into 1-inch pieces (about 10 cups)
6 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 teaspoons fresh lemon juice

Steps:

  • Toss greens together, then divide into 2 batches.
  • Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
  • Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.

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.

ENDIVE AND FRISEE SALAD WITH ORANGES



Endive and Frisee Salad with Oranges image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9

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

QUICK SAUTEED ENDIVE ESCAROLE AND FRISEE



Quick Sauteed Endive Escarole and Frisee image

Make and share this Quick Sauteed Endive Escarole and Frisee recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 -4 endives, cut crosswise into 1-inch pieces, discarding cores (4 cups)
1 lb frisee, cut crosswise into 1-inch pieces (about 10 cups)
1 lb escarole, cut crosswise into 1-inch pieces (about 10 cups)
6 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 teaspoons fresh lemon juice

Steps:

  • Toss greens together, then divide into 2 batches.
  • Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes.
  • Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
  • Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.

Nutrition Facts : Calories 131.6, Fat 10.6, SaturatedFat 1.5, Sodium 332.8, Carbohydrate 8.8, Fiber 7.5, Sugar 0.5, Protein 2.9

FRISéE, ESCAROLE, AND ENDIVE SALAD



Frisée, Escarole, and Endive Salad image

When dressing a salad in the classic Italian style, each vinaigrette ingredient is tossed individually with the greens in a specific order, rather than being whisked together. Active time: 20 min Start to finish: 20 min

Yield Makes 8 to 10 servings

Number Of Ingredients 6

1/2 lb frisée (French curly endive) or chicory, white and pale green ribs and leaves cut into bite-size pieces (6 cups)
1 lb escarole, white and pale green ribs and leaves cut into bite-size pieces (4 cups)
1 lb red or green Belgian endive, trimmed and cut crosswise into 1/2-inch-thick slices (4 cups)
3/4 teaspoon kosher salt, or to taste
3 tablespoons extra-virgin olive oil, or to taste
1 tablespoon red-wine vinegar, or to taste

Steps:

  • Toss greens with kosher salt in a large salad bowl. Drizzle oil over greens and toss to coat well. Sprinkle vinegar over greens and toss again.

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