In contrast to its frilly appearance, frisee is actually a hardy, slightly bitter green that holds up well as a bed for steaks, fish, or chicken. Its light green appearance is achieved by tying up the outer leaves at the tip, keeping the sun from reaching the inner core. Believed to date to ancient Egypt, frisee arrived in northern Europe by 1200 CE. Often referred to as curly endive in the States, it pairs well with salty and sweet flavors. This simple preparation can serve as a base for a host of ingredients, including fruits and cheeses.
Recipe Servings: 2
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ cup white wine vinegar
- 2 Tbsp Dijon mustard
- Coarse salt, to taste
- Ground black pepper, to taste
- ½ cup olive oil
- 1 lb frisee, trimmed and torn
- 1 bunch fresh chives, cut in 1 inch lengths
Directions
- Combine vinegar and mustard in blender or by shaking together in a screw-top jar.
- Season with salt and pepper and blend well.
- Add oil and blend until combined and thickened.
- Combine the frisee and chives in a large bowl.
- Toss with vinaigrette and serve.
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