FRISEE SALAD WITH DIJON VINAIGRETTE
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
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.
STRAWBERRY SALAD WITH SHALLOT-HONEY VINAIGRETTE
This quick and easy salad presents well for dinner guests, but is simple enough to make on a weeknight too.
Provided by JenG
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 17m
Yield 4
Number Of Ingredients 13
Steps:
- Combine the lemon juice, honey, shallot, thyme, salt, and red pepper flakes together in a bowl; vigorously whisk the olive oil and vegetable oil into the lemon juice mixture. Set aside.
- Place a small skillet over medium-high heat; toss the almonds, sugar, and salt together in the hot skillet until the sugar caramelizes on the almonds, 2 to 3 minutes. Remove from heat immediately.
- Place the salad mix in a large bowl. Drizzle the dressing over the salad mix and toss to coat. Top with the almonds and strawberries to serve.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 28.9 g, Fat 27.7 g, Fiber 6.7 g, Protein 8 g, SaturatedFat 3.1 g, Sodium 320.9 mg, Sugar 19.6 g
FRISEE SALAD WITH HARD-COOKED EGGS
The bitter leaves in this Frisee Salad with Hard-Cooked Eggs pair well with the shallot-mustard vinaigrette. It's a delicious breakfast or brunch recipe to add to your menu.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Make the vinaigrette: Whisk together shallot, vinegar, and mustard in a medium bowl. Gradually whisk in oil, and season with salt and pepper.
- Make the salad: Toss together frise, endive, and tarragon in a large bowl. Drizzle with vinaigrette, and gently toss to coat. Transfer to a platter, and top with eggs. Season with pepper.
FRISéE AND CARROT RIBBON SALAD WITH ZA'ATAR-LEMON VINAIGRETTE
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Provided by Mindy Fox
Categories Salad Leafy Green Low Carb Low Fat Kid-Friendly Low Cal Carrot Healthy Vegan Lemon Lemon Juice Herb Grape Shallot Pistachio Parsley Small Plates
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.
- Meanwhile, toast pistachios, 1 Tbsp. olive oil, and 1 tsp. za'atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with 1/4 tsp. kosher salt. Transfer to a small bowl; let cool and set aside.
- Add honey and 1 tsp. za'atar to lemon mixture and whisk to combine, then whisk in 1/4 cup extra-virgin olive oil in a slow, steady stream.
- Place frisée, carrots, parsley, 3/4 cup grapes, and half of the pistachios in a large bowl and drizzle with vinaigrette. Gently toss until frisée is evenly dressed; season with sea salt and pepper. Top with remaining pistachios and 3/4 cup grapes.
FRISEE WITH CRISPED SALMON SKIN AND WARM SHERRY VINAIGRETTE
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
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.
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.
CROQUE MONSIEUR STYLE MONTE CRISTO CROUTONS WITH FRISEE SALAD AND SHALLOT VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a griddle pan or cast iron skillet over medium heat.
- Whisk together the marmalade, shallot, 1 tablespoon of the Dijon mustard and vinegar, in a small bowl. Add the extra-virgin olive oil in a slow stream, while whisking, and then season the dressing with salt and pepper, to taste. Set aside.
- Combine the romaine with the frisee on large platter or in a shallow bowl.
- Melt 3 tablespoons of the butter in a sauce pot over medium heat, then whisk in the flour, and cook for 1 minute. Whisk in 1 1/3 cups of the milk and cook until the mixture coats the back of a spoon, about 3 minutes. Season the sauce with salt, pepper and nutmeg, to taste. Stir in the remaining 2 tablespoons of mustard and turn off the heat. Spread 4 slices of bread with the white sauce and top each with a slice of cheese, 2 slices folded ham, another slice of cheese. Spread the remaining bread with sauce and cover the sandwiches. Trim the crusts, if you prefer, then quarter the sandwiches.
- Beat the eggs with the remaining milk in a shallow bowl and dip the sandwiches in the batter as you add them to the griddle. Wipe the griddle with butter nested in a paper towel before you start adding the sandwiches. Griddle the sandwiches until deep golden, about 2 to 3 minutes on each side.
- Toss the salad with the dressing and divide it among 4 plates. Arrange 4 Croque Monsieur Monte Cristo croutons on top of each salad and serve.
HONEY SHALLOT VINAIGRETTE (LIBERTY TREE TAVERN) RECIPE - (3.8/5)
Provided by ArmySister
Number Of Ingredients 7
Steps:
- Saute shallots in pan until soft. Deglaze shallots with a few ounces of vinegar. Cool shallots then puree all ingredients in blender or food processor.
HOMEMADE CRISPY SEASONED FRENCH FRIES
My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.
Provided by Cassie
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
- Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
- Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 37.8 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 751 mg, Sugar 1.2 g
More about "frisee with crisp shallots and honey vinaigrette recipes"
FRISéE SALAD WITH BACON VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (20)Author Molly BazServings 2Estimated Reading Time 6 mins
EASY SHALLOT VINAIGRETTE – A COUPLE COOKS
From acouplecooks.com
MIXED CHICORIES WITH BURNT HONEY VINAIGRETTE RECIPE
From eatingwell.com
FRISEE WITH CRISP SHALLOTS AND HONEY VINAIGRETTE
From mealplannerpro.com
FRISéE WITH CRISP SHALLOTS AND HONEY VINAIGRETTE RECIPE - EAT YOUR …
From eatyourbooks.com
GRILLED QUAIL WITH FRISéE SALAD SHALLOTS VINAIGRETTE
From damndeliciou.com
ROASTED SHEET PAN POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
JUMBO ASPARAGUS WRAPPED IN SPECK AND FRISEE SALAD HONEY …
From today.com
BAREFOOT CONTESSA | CRISPY MUSTARD CHICKEN & FRISéE
From barefootcontessa.com
FRISEE WITH CRISP SHALLOTS AND HONEY VINAIGRETTE - PINTEREST
From pinterest.com
THIS HONEY VINAIGRETTE IS THE ONLY SALAD DRESSING YOU'LL NEED ALL …
From southernliving.com
FRISEE WITH CRISP SHALLOTS AND HONEY VINAIGRETTE RECIPE
From pinterest.com
FRISEE SALAD WITH BACON-SHALLOT VINAIGRETTE - GOOD HOUSEKEEPING
From goodhousekeeping.com
FRISEE SALAD WITH CRISPY PANCETTA, PISTACHIOS AND CRANBERRY …
From foodnetwork.ca
FRISéE SALAD WITH CREAMY SHALLOT VINAIGRETTE | HAPPILY LISA
From happilylisa.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