Frisee Apple Salad Recipes

FRISEE AND APPLE SALAD

Frisee's natural bitterness becomes mellow when you toss bite-sized pieces with crisp and sweet apples in a creamy-sweet dressing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Frisee and Apple Salad image

Steps:

In a small bowl, whisk together sour cream or creme fraiche, champagne or white-wine vinegar, and honey. Season with salt and pepper.
In a large bowl, toss frisee and apple with enough dressing to coat. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 61 g, Fat 3 g, Fiber 2 g, Protein 1 g

Ingredients

1/4 cup sour cream or creme fraiche
4 teaspoons champagne or white-wine vinegar
1/2 teaspoon honey
Coarse salt and ground pepper
1 large head frisee (about 7 ounces), cut into bite-size pieces
1 apple, such as Honeycrisp, Pink Lady, or Gala, cored and thinly sliced

GARLIC PORK FRISEE SALAD WITH APPLE CROUTONS

Provided by Ming Tsai

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Garlic Pork Frisee Salad with Apple Croutons image

Steps:

In a saute pan coated with oil, caramelize garlic and ginger. Add remaining oil and heat. In a stainless steel bowl: mix scallions, vinegar, sugar and pork. Add hot oil and thoroughly mix. Add frisee salad and toss. Plate and garnish with apple croutons.
APPLE CROUTONS: In a small bowl, mash the apples and butter together. Spread on croutons and garnish with chives.

Ingredients

1/2 cup canola oil
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
1/4 cup sliced scallions
1/3 cup Chinese vinegar
1/2 tablespoon sugar
12 slices of pork
Salt and black pepper to taste
12 thin slices of leftover baguette, dried in the oven
1/2 cup five spice apples
1 tablespoon butter

FRISéE AND APPLE SALAD WITH DRIED CHERRIES AND WALNUTS

To make this fresh salad, you'll need the following on hand: olive oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey, and frisée.

Provided by Bon Appétit Test Kitchen

Categories Salad Leafy Green Side No-Cook Quick & Easy Dried Fruit Apple Cherry Walnut Healthy Honey Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Frisée and Apple Salad with Dried Cherries and Walnuts image

Steps:

Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.

Ingredients

3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons minced shallot
1 tablespoon honey
1/2 cup (generous) dried tart cherries (one 3-ounce package)
1 large head of frisée, torn into bite-size pieces (about 6 cups)
1 medium Gala apple, cored, thinly sliced
1/2 cup coarsely chopped toasted walnuts

PORK CHOP WITH APPLE AND CELERY ROOT SALAD

For this pork chop recipe, the target temperature for the meat might be lower than what you're used to. That's because we believe that when you invest in delicious, humanely raised pork, you deserve to enjoy it at a juicy, tender medium-rare.

Provided by Claire Saffitz

Categories Bon Appétit Pork Pork Chop Apple Fall Winter Dinner Lettuce Salad Almond Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 21

Pork Chop with Apple and Celery Root Salad image

Steps:

Pork chop:
Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it's resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.
Let pork chop sit at room temperature at least 1 hour for even roasting.
Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5-8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25-35 minutes (use a probe thermometer if you've got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15-20 minutes.
Salad and assembly:
While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.
Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.
Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don't, and greedily eat both bones in the kitchen before serving others, because you're the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.

Ingredients

Pork chop:
1 double-cut pork chop (1 1/2-2 pounds)
1 tablespoon Diamond Crystal or 1 1/2 teaspoons Morton kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 tablespoons olive oil
Salad and assembly:
1 large egg yolk
1 garlic clove, finely grated
1/4 cup red wine vinegar
1 tablespoon Dijon or horseradish mustard
1 teaspoon honey
1/2 cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
8 cups torn red leaf lettuce (from about 1 head)
4 cups torn frisée (from about 1 head)
1/2 small celery root (celeriac), peeled, cut into matchsticks (about 2 cups)
1 apple, cut into matchsticks
2 ounces Pecorino, shaved
1/2 cup chopped smoked almonds
Flaky sea salt