Frisee Salad With Dijon Vinaigrette Recipes

Steps:

• In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
• Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.

Steps:

• Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
• Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
• Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.

Steps:

• Combine frisee, radicchio, and tarragon leaves in a serving bowl. In a small bowl, whisk together mustard, lemon juice, and sugar. Slowly whisk in oil; season with salt and pepper. Drizzle dressing over salad, tossing to coat. Sprinkle with pistachios and tarragon flowers and serve.

Steps:

• Preheat a skillet over medium-high heat. Fry the bacon until browned and crisp. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoon of bacon drippings for the salad dressing, keep the remaining drippings in the pan to cook the eggs.
• In the bottom of a large salad bowl, whisk together the bacon drippings, honey Dijon dressing and lemon juice. Tear the heads of frisee into bite size pieces and place in the bowl. Season with salt and pepper and toss to coat the ingredients.
• Heat the pan the bacon was cooked in and fry eggs to over easy consistency. Season each with a bit of salt and pepper. Divide the salad among 4 plates. Top each with some of the apple slices, almonds, bacon and a fried egg.

Steps:

• Preheat the oven to 350 degrees. Place the raisins in a small bowl and cover with 1 cup boiling water. Set aside to soak for 20 minutes. Drain the raisins and transfer them to a large bowl.
• Spread the bacon on baking sheets and bake until crisp, about 20 minutes. Drain the bacon on paper towels and pour 1/4cup of the bacon fat into a small bowl; discard the remaining fat. Add the garlic to the hot fat and whisk in the mustard and vinegar. Season with salt and pepper.
• Remove the skin from the chicken and discard. Tear the meat into small pieces and add it to the large bowl with the raisins.
• In a large saute pan over high heat, heat 1 teaspoon of the oil. Add 1 head of the frisee and cook, tossing, until wilted, about 30 seconds. Season with salt and pepper and add to the chicken and raisins. Repeat with the remaining teaspoon of oil and head of frisee. Add the vinaigrette and toss well. Crumble the bacon into the salad and season with salt and pepper. Serve with crusty bread and cheese.

Steps:

• Heat oven to 350°F with rack in middle.
• Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
• Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
• Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
• Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

Steps:

• Remove and discard the root ends from each head of frisee lettuce. Chop leaves into 1-inch pieces and transfer to a large salad spinner. Fill with cold water, swish well to remove any dirt and sand, then drain and spin until completely dry. Keep in the refrigerator until ready to use.
• Whisk shallots, Dijon, salt, pepper, and sherry vinegar together in a large bowl until well combined. Add oil slowly, a little at a time, and continue whisking until dressing is thick and emulsified; set aside.
• Place bacon in a cold pan over medium heat; cook until crisp, 8 to 10 minutes.
• While the bacon is cooking, fill a pot with water. Add a pinch of salt and a dash of white vinegar and bring to a simmer.
• Place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon (don't add too much bacon grease, but it's okay to have a little) along with a generous helping of the vinaigrette. Toss with tongs until frisee is thoroughly coated. Transfer to a salad plate or shallow bowl. Repeat to prep the remaining three salads.
• Drop eggs, one at a time, into the simmering water and let cook, without touching, for 20 to 30 seconds. Nudge them gently with a spoon to make sure they're not stuck on the bottom and continue to cook until whites are set and yolks are runny, 2 to 3 minutes more. Lift each poached egg carefully with a slotted spoon, drain well, and place carefully on a salad, flipping so the yolk is facing down.
• Sprinkle with cayenne, sea salt, and chives and serve.