01 09 10

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Sunday, January 1, 2012

Leafy or Lacy

As you may recall from last year, I'm not big on the resolutions.  They never pan out so instead I try to give myself "guidelines", within which there's a lot of ambiguity and wiggle room.  Call them anti-resolutions.  This year's anti-resolution is to try and incorporate more vegetables into my diet.

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.


  1. I don't think I've had frisee yet. Your salad looks great and the vinaigrette sounds wonderful and now I'm curious about frisee!

  2. This looks wonderful. Happy New Years to you and your family.