Wednesday, March 3, 2010

Frisee Salad

Serves 4

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1 tsp Dijon mustard
2 Tbl Sherry vinegar
1 tsp fresh thyme leaves, chopped
1 small clove garlic, peeled & finely minced
2 Tbl extra-virgin olive oil
2 Tbl vegetable oil
1 large head frisee, torn into bit-sized pieces, washed and spun dry
kosher salt & freshly ground black pepper, to taste

Combine the mustard, vinegar, thyme, garlic, a good pinch of salt and a few grinds of pepper.  Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour.  The dressing can be made ahead and stored about five days, refrigerated in an airtight container.

Place the frisee in a large mixing bowl.  Drizzle the vinaigrette over the top, enough to evenly coat the frisee – You man not need to use it all.  Season with salt and pepper and toss to coat.  Serve immediately. 

SERVED AT THIS DINNER PARTY

RETURN TO RECIPE LIBRARY

RETURN TO SCRUMPTIOUS COMPANY HOMEPAGE

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