Saturday, March 7, 2009
Frisée is a member of the chicory family. The leaves are thin and delicate but they are very crisp with a lovely slight bitter taste. Frisée salads work very well with a white wine, champagne or lemon vinaigrette. Spicy, crisp colorful radishes are a nice compliment with this salad.
1 tablespoon champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon finely mined shallot
Fresh ground pepper
3 tablespoons extra virgin olive oil
Whisk first four ingredients. Continue whisking while slowly drizzling in the oil.
Toss frisée and thinly sliced radishes with enough dressing to lightly coat the salad.