Sunday, January 1, 2012
Leafy or Lacy
I am not a vegetable lover but I do like salads. As you know, I have been conducting a lettuce exploration project. When we left off last year, I had proclaimed my love for both arugula and radicchio. Baby spinach, always a fan favorite was on the list as well. And then there's always my favorite, good old romaine.
Well, add another lettuce to that line up: frisee. Who knew that something that looked so lacy and delicate could pack such a flavor punch. It's a little bitter which I really like, and it makes a really lovely looking salad, which I also really like.
To be fair, I didn't just stroll up to the lettuce and say to myself "I think I'll make a salad with frisee tonight". No, I had a recipe. Sometimes I need a little push in the right the direction and Martha Stewart, who I think is probably a little on the pushy side anyway, nudged me in the right direction.
Paired with red endive, hard boiled eggs, and a really delicious Dijon vinaigrette, the frisee was not only really tasty, it made for quite a snazzy presentation.
And while this salad may not technically count as leafy greens, it does count as a lacy green.
Recipe: Frisee Salad with Hard-Cooked Eggs
(Adapted from Martha Stewart Living, December, 2011)
For the Vinaigrette
1 shallot, minced
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
For the Salad:
2 heads frisee, trimmed, about 8 cups
1 head red endive or radicchio, sliced lengthwise 1/2 inch thick
3 tablespoons tarragon leaves
3 large eggs, hard-cooked, peeled, and quartered
Make the vinaigrette:
Whisk together shallot, vinegar, and mustard in a medium bowl. Gradually whisk in the oil, and season with salt and pepper.
Make the salad:
Toss together the frisee, endive, and tarragon in a large bowl. Drizzle with the vinaigrette, and gently toss to coat. Transfer to a platter, and top with the eggs. Season with salt and pepper.