Best Frisée Salad With Blue Cheese Walnut And Cranberry Crostini Recipes

BLUE CHEESE AND DRIED CRANBERRY TOSSED SALAD

Blue Cheese and Dried Cranberry Tossed Salad image

This is a very tasty salad; a swanky version of a regular everyday salad. The addition of blue cheese and dried cranberries give it something special. Wherever it is brought people always ask for the recipe!

Provided by Michelle

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

4 hearts of romaine lettuce, chopped
½ English cucumber, sliced
¾ cup grape tomatoes, halved
½ cup chopped toasted pecans
½ cup dried cranberries
½ cup crumbled blue cheese
¾ cup balsamic vinaigrette

Steps:

Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 19 g, Cholesterol 8.4 mg, Fat 19.9 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 3.8 g, Sodium 519.7 mg, Sugar 9.9 g

BLEU CHEESE, WALNUT AND CRANBERRY CROSTINI

Bleu Cheese, Walnut and Cranberry Crostini image

I wasted no time in posting this recipe from the latest issue of Bon Appetit magazine November 2005. Served over a bed of frisee, (or not), this would make an ideal appetizer for the Holidays.

Provided by COOKGIRl

Categories European

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

24 slices good-quality baguette (1/4-inch slices) or 24 slices ciabatta (1/4-inch slices)
4 tablespoons walnut oil, divided
1/2 cup walnuts, toasted and coarsely chopped
1 cup blue cheese, crumbled
6 tablespoons minced shallots, divided
1/3 cup dried cranberries
6 -8 cups baby frisee, torn into thin pieces
2 teaspoons french banyuls vinegar or 2 teaspoons red wine vinegar
sea salt

Steps:

Preheat oven to 400 degrees. Arrange the bread slices on a baking sheet. Brush the bread slices on the top with 2 tablespoons of the walnut oil. Bake until crisp, about 5 minutes.
In a medium bowl, combine the toasted walnuts, bleu cheese, 4 tablespoons of shallots, and dried cranberries. Spread the mixture on the toast slices. Bake until cheese melts, approximately 4 minutes.
In a separate, non-reactive bowl combine the frisee, 2 tablespoons shallots, 2 tablespoons walnut oil and the vinegar. Season with sea salt and toss.
Serve with crostini.

Nutrition Facts : Calories 475, Fat 14.8, SaturatedFat 3.6, Cholesterol 8.4, Sodium 938.1, Carbohydrate 70.3, Fiber 5.7, Sugar 0.6, Protein 14.9

FRISEE SALAD

Frisee Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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 BLUE CHEESE, BACON AND HAZELNUTS

Frisee Salad with Blue Cheese, Bacon and Hazelnuts image

Provided by Anne Burrell

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 to 4 tablespoons high-quality extra-virgin olive oil
4 to 5 thick slices bacon, cut crosswise into 1/2-inch slices
3 to 4 tablespoons red wine vinegar
Pinch crushed red pepper
1/2 to 3/4 cup crumbled blue cheese, such as Roquefort, Cabrales, or Gongonzola Piquante
Salt
3 cups frisee, tough outer parts removed, washed and spun dry
3 to 4 tablespoons coarsely chopped toasted hazelnuts

Steps:

Place 1 to 2 tablespoons olive oil in a large saute pan. Add the cut bacon and bring to a medium-high heat. Cook the bacon until it has become brown and crispy and a lot of fat has been rendered. This is a good thing!
Place the bacon and the fat into a bowl large enough to fit all of the ingredients. Add the vinegar and the blue cheese and stir to combine. Season with salt. Add the frisee and gently toss to combine. If a little more oil or vinegar is needed do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy. Divide the salad onto 4 individual serving plates. Sprinkle with the chopped hazelnuts.