FRISEE AND BABY-SPINACH SALAD
A salad of peppery frisee (from the endive and chicory families) and baby spinach makes a perfect side dish for lunch or dinner. The addition of fresh scallions imparts a mild oniony flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Whisk together lemon juice, parsley, mustard, and sugar in a large bowl; season with salt and pepper. Add oil in a slow, steady stream, whisking until emulsified; set aside.
- Toss together frisee, spinach, radishes, and scallions on a large platter. Just before serving, drizzle with some of the dressing. Serve remaining dressing on the side.
SPINACH, PEAR, AND FRISEE SALAD WITH CURRIED CASHEWS
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 20
Steps:
- To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper, to taste, in a bowl. Gradually whisk in the oil. Set aside.
- To make the curried cashews, preheat the oven to 400 degrees F.
- On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
- Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
- In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well.
- Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.
- The bacon can be cooked ahead, stored in the refrigerator, and reheated. The cashews can be cooked early in the day and stored at room temperature. The vinaigrette can be stored refrigerated, tightly covered, for several days.
BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
- When you are ready to serve, pour the dressing over salad and season with salt and pepper.
WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE
Provided by Food Network
Time 1h10m
Number Of Ingredients 18
Steps:
- Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
- Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
- Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
- Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
- Cut the ficelle into 16 thick little slices
- To Assemble:
- Warm plates in a low oven.
- Have all components prepped in advance.
- In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
- Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
- In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
- Arrange croutons over the salad. Garnish with coarsely chopped herb confetti
ABSOLUTELY FABULOUS FRISE-EASY SALAD
Provided by Rachael Ray : Food Network
Time 17m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut goat cheese into 4 equal portions and reserve.
- Divide the frisee among 4 plates. Scatter the cucumber, chives, tomatoes, nuts, onions and tarragon equally among the portions of lettuce. Crumble a 2-ounce portion of cheese over each salad.
- Place shallot in a small bowl with vinegar and lemon juice. Let vinegar stand 5 to 10 minutes. Whisk in extra-virgin olive oil in a slow stream. Drizzle dressing over each salad, then season with salt and pepper.
BABY SPINACH SALAD WITH WARM WILD MUSHROOM AND BLUEBERRY VINAIGRETTE
Provided by Aria Kagan
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
- In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries. Serve immediately.
FRISéE SALAD WITH POACHED EGG
This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 4m
Yield Serves six
Number Of Ingredients 15
Steps:
- Combine the lettuce, herbs, red pepper and croutons in a large bowl.
- Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
- Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 2 grams, TransFat 0 grams
BELGIAN ENDIVE, FUYU PERSIMMON, AND BABY SPINACH SALAD WITH HONEY MUSTARD VINAIGRETTE
Provided by Susanna Foo
Categories Cheese Fruit Garlic Leafy Green Mustard Side Thanksgiving Spinach Fall Persimmon Endive Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- In small bowl, whisk together stock and cornstarch. In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt.
- In medium saucepan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and sauté until soft, about 30 seconds. Stir in stock-cornstarch mixture and bring to boil. Reduce heat to moderate and simmer until thickened, about 5 minutes. Stir in soy sauce mixture and return to boil. Remove from heat and refrigerate until cool.
- On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim. In large bowl, combine frisée and baby spinach. Add vinaigrette and toss to coat. Divide among plates, placing one mound in center of each. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.
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