FRISEE SALAD WITH DIJON VINAIGRETTE
Steps:
- Heat oven to 450°F.
- Toss potatoes with 1 Tbsp. oil; spread onto rimmed baking sheet.
- Bake 18 to 20 min. or until potatoes are tender and golden brown; cool 10 min.
- Meanwhile, use back of spoon to press eggs through fine-mesh strainer into small bowl.
- Toss frisee with bacon and potatoes in large bowl.
- Whisk vinegar, mustard and garlic in medium bowl until blended. Gradually add remaining oil, whisking constantly after each addition. Add to frisee mixture; mix lightly.
- Top with cheese and egg.
Nutrition Facts : Calories 190, Fat 17 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 270 mg, Carbohydrate 2 g, Fiber 0.606 g, Sugar 0.897 g, Protein 7 g
FRISEE SALAD WITH DIJON VINAIGRETTE
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a skillet over medium-high heat. Fry the bacon until browned and crisp. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoon of bacon drippings for the salad dressing, keep the remaining drippings in the pan to cook the eggs.
- In the bottom of a large salad bowl, whisk together the bacon drippings, honey Dijon dressing and lemon juice. Tear the heads of frisee into bite size pieces and place in the bowl. Season with salt and pepper and toss to coat the ingredients.
- Heat the pan the bacon was cooked in and fry eggs to over easy consistency. Season each with a bit of salt and pepper. Divide the salad among 4 plates. Top each with some of the apple slices, almonds, bacon and a fried egg.
DIJON VINAIGRETTE
This simple Dijon vinaigrette will become your new go-to salad dressing.
Provided by Food Network Kitchen
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk the vinegar, mustard, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Stir in the tarragon if using.
FRISéE SALAD WITH CREAMY TRUFFLE VINAIGRETTE
This recipe came from vegetarian times magazine. and it is a very refreshing and filling meal or starter for a dinner party or brunch. and can be changed up using different fresh seasonal veggies.
Provided by Joan Hunt
Categories Salads
Number Of Ingredients 14
Steps:
- 1. To make Dressing: Whisk together mayonnaise, truffle oil, chives, mustard, and vinegar in bowl. Whisk in olive oil. Season with salt and pepper, if desired.
- 2. To make Salad: Preheat oven to 400°F. Toss potatoes with canola oil on baking sheet, then spread into single layer, and season with salt and pepper, if desired. Bake 25 minutes, or until golden brown, turning occasionally.
- 3. Toss frisée with Dressing. Arrange potatoes on platter, top with frisée, and garnish with tomatoes, radishes, and pistachios.
FRISEE SALAD WITH PISTACHIOS AND DIJON VINAIGRETTE
A crisp green salad is always a good idea. Here, two pleasantly bitter chicories -- frisee and radicchio -- are tossed with aromatic tarragon, crunchy pistachios, and a bright lemon-Dijon dressing.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 9
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.
FRISEE SALAD WITH WARM VINAIGRETTE
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 SALAD
This frisee salad is refreshing and sophisticated, pairing this frilly leafy green with orange, almonds and a zingy vinaigrette.
Provided by Sonja Overhiser
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Wash and dry the frisée, using a salad spinner or clean towel. Tear or chop the frisee into pieces.
- Zest half the orange. Then segment the orange, following the instructions in How to Cut an Orange.
- Thinly slice the shallot. Slice the Manchego cheese into pieces.
- In a medium bowl, whisk the white wine vinegar, Dijon, maple syrup or honey, salt. Whisk in the oil 1 tablespoon at a time until a creamy dressing forms. Add a few grinds of fresh ground black pepper. Serve immediately or refrigerate up to 2 weeks (bring to room temperature prior to serving).
- Serve the salad: place the greens on a large platter or separate plates. Top with orange slices, shallot, cheese, sliced almonds, orange zest, and mint leaves. Drizzle with about 3 to 4 tablespoons of the dressing, to taste.
Nutrition Facts : Calories 298 calories, Sugar 8.8 g, Sodium 134.7 mg, Fat 25.7 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 15.3 g, Fiber 4.8 g, Protein 6 g, Cholesterol 5.1 mg
FRISEE SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CHEF JOHN'S SALAD LYONNAISE
Hailing from Lyon, France, this salad features bitter frisee lettuce (curly endive) and bacon tossed in a shallot and Dijon vinaigrette and topped with a poached egg. Serve with crostini or croutons.
Provided by Allrecipes
Categories Green Salads
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Remove and discard the root ends from each head of frisee lettuce. Chop leaves into 1-inch pieces and transfer to a large salad spinner. Fill with cold water, swish well to remove any dirt and sand, then drain and spin until completely dry. Keep in the refrigerator until ready to use.
- Whisk shallots, Dijon, salt, pepper, and sherry vinegar together in a large bowl until well combined. Add oil slowly, a little at a time, and continue whisking until dressing is thick and emulsified; set aside.
- Place bacon in a cold pan over medium heat; cook until crisp, 8 to 10 minutes.
- While the bacon is cooking, fill a pot with water. Add a pinch of salt and a dash of white vinegar and bring to a simmer.
- Place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon (don't add too much bacon grease, but it's okay to have a little) along with a generous helping of the vinaigrette. Toss with tongs until frisee is thoroughly coated. Transfer to a salad plate or shallow bowl. Repeat to prep the remaining three salads.
- Drop eggs, one at a time, into the simmering water and let cook, without touching, for 20 to 30 seconds. Nudge them gently with a spoon to make sure they're not stuck on the bottom and continue to cook until whites are set and yolks are runny, 2 to 3 minutes more. Lift each poached egg carefully with a slotted spoon, drain well, and place carefully on a salad, flipping so the yolk is facing down.
- Sprinkle with cayenne, sea salt, and chives and serve.
Nutrition Facts : Calories 593 calories, Carbohydrate 4.9 g, Cholesterol 224.6 mg, Fat 57.7 g, Fiber 2.4 g, Protein 14 g, SaturatedFat 13.8 g, Sodium 664.4 mg
FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE
Provided by Gina Marie Miraglia Eriquez
Categories Salad Mustard Side No-Cook Easter Vegetarian Quick & Easy Pine Nut Fennel Healthy Vegan Lettuce Radicchio Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F with rack in middle.
- Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
- Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
- Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
- Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.
More about "frisee salad with dijon vinaigrette recipes"
FRISéE SALAD WITH BACON VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
OUR BEST RECIPES FOR FRISéE SALAD - FOOD & WINE
From foodandwine.com
FRISEE: WHAT IT IS AND WAYS TO SERVE IT - RECIPES.NET
From recipes.net
ITALIAN POTATO SALAD - TODAY
From today.com
FRISEE SALAD WITH CRISPY PANCETTA, PISTACHIOS AND CRANBERRY …
From foodnetwork.ca
FRISEE SALAD WITH WARM VINAIGRETTE RECIPE | TYLER FLORENCE
From foodnetwork.cel29.sni.foodnetwork.com
THREE BEAN SALAD RECIPE - TODAY
From today.com
FRISéE SALAD WITH MAPLE-BACON VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
MUSTARD GREENS & FRISEE SALAD WITH HONEY DIJON VINAIGRETTE
From chefsclubkitchen.com
BAREFOOT CONTESSA | CRISPY MUSTARD CHICKEN & FRISéE
From barefootcontessa.com
FRISEE SALAD WITH DIJON VINAIGRETTE RECIPE | SANDRA LEE | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
RECIPE: AVOCADO & BLUEBERRY SALAD WITH CREAMY BALSAMIC …
From blueapron.com
FRISéE SALAD WITH POACHED EGGS AND BACON (LYONNAISE SALAD)
From wellseasonedstudio.com
STRAWBERRY VINAIGRETTE RECIPE (WITH FRESH STRAWBERRIES) | KITCHN
From thekitchn.com
SWEET CORN SALAD WITH BUTTERMILK VINAIGRETTE RECIPE
From cooking.nytimes.com
DIJON VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
SALAD DRESSING RATIO, HOW TO MAKE A CLASSIC VINAIGRETTE DRESSING, …
From smh.com.au
MUSTARD GREENS & FRISEE SALAD WITH HONEY DIJON VINAIGRETTE
From chefsclubrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love