Frisee Salad
serves 2-4
The slightly prickly and bitter frisée is a beautiful contrast to richer meat and cream-based dishes. The variations and additions are endless for this basic salad, but we also love a big bowl of frisée by itself as a mid-afternoon snack or as the finish to a big meal.
1 pound frisée, torn into bite-size pieces
1 tablespoon best-quality olive oil (or walnut oil)
1 tablespoon best-quality Champagne vinegar
kosher salt and fresh ground black pepper
prep: 5 minutes
total: 5 minutes
large bowl
tongs
Cut off and discard the frisée's tough stem root. Tear the leaves into bite-size pieces. Put the leaves in a large bowl and toss to combine with the olive oil, vinegar and a sprinkling of salt and pepper.
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