Jul
04
    
Posted (Lori) in News

FRISEE

With its unusual texture—it looks like it put its finger into an electrical socket—and slightly bitter taste, frisee adds its own character to any dish that uses it. It’s part of the confusing endive family, which includes radicchio and Belgian endive and is sometimes called chicory.

PREPARING AND USING FRISEE (from The Spruce):

Like escarole, frisée is frequently used in salads. While it can have a slightly bitter flavor, frisée is much milder than other varieties of endive such as radicchio or Belgian endive.

What’s wonderful about frisée is that it is the perfect accent for any salad. Its bitter flavor adds just the right balance, especially when paired with fruity dressings. Its puffy, cloudlike shape provides an appealing contrast to flatter lettuce leaves.

Similarly, its finer structure yields a different sort of bite, so that each mouthful of salad offers a variety of textures. Finally, its pale green to yellow color helps offset the preponderance of dark green produced by the primary lettuce, whether it’s Romaine, green leaf or red leaf.

Frisee is often paired with bacon, specifically in Frisee aux Lardoons, a French salad. You’ll find several variations of it here, including the melon and frisee salad below:

https://www.foodandwine.com/blogs/7-ways-make-classic-frisee-salad

POACHED SHRIMP, MELON AND FRISÉE SALAD

To make the dressing for this pretty salad, Daniel Humm takes the zesty poaching liquid for shrimp—flavored with coriander seeds, garlic, peppercorns and orange zest—and reduces it. The salad is wonderful as both a first course or a light main course.

Ingredients

2 small fennel bulbs, thinly sliced

1 small leek, white and tender green part only, thinly sliced

3 garlic cloves

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

Finely grated zest and juice of 1 medium orange

1 cup dry white wine

3 cups water

Kosher salt

1 1/2 pounds large shrimp, shelled and deveined

3 tablespoons extra-virgin olive oil

1 tablespoon white balsamic vinegar

Piment d’Espelette (see Note)

1 1/2 cups finely diced cantaloupe (1/2 pound)

1 1/2 cups finely diced honeydew (1/2 pound)

1 small head of frisée, tender inner leaves only, chopped

1 tablespoon chopped tarragon

Step 1

In a large saucepan, combine half of the fennel with the leek, garlic, fennel seeds, coriander seeds, black peppercorns, orange zest, orange juice, white wine, water and 2 teaspoons of kosher salt and bring to a boil. Simmer over low heat for 20 minutes. Let cool for 15 minutes.

Step 2

Add the shrimp to the saucepan and cook over low heat until pink and curled, about 5 minutes. Remove from the heat and let the shrimp marinate in the warm liquid for 15 minutes. Using a slotted spoon, transfer the shrimp to a plate. Halve each shrimp lengthwise and refrigerate until cool. Strain the poaching liquid, reserving 1 cup.

Step 3

In a small saucepan, boil the reserved poaching liquid over high heat until reduced to 2 tablespoons, 15 minutes; transfer to a large bowl and whisk in the oil and vinegar. Season with salt and piment d’Espelette. Add the cantaloupe, honeydew, frisée, tarragon, shrimp and the remaining sliced raw fennel. Season the salad with salt and piment d’Espelette, toss gently and serve.

Make Ahead

The poached shrimp and dressing can be prepared up to 1 day ahead; refrigerate separately.

NOTE:

Piment d’Espelette is a spicy ground red pepper from the Basque region of France. It’s available at specialty food stores. Note from LS: I would substitute cayenne.

FRISÉE SALAD WITH POACHED EGG

Martha Rose Shulman, NYT, Serves six

This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.

FOR THE SALAD

2  heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried

1  tablespoon chopped fresh herbs, such as parsley, tarragon or chives

1  sweet red pepper, very thinly sliced

6  thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares

6  large or extra-large eggs

1  tablespoon vinegar (any kind)

Salt

freshly ground pepper to taste

1  teaspoon fresh thyme leaves

FOR THE DRESSING

2  tablespoons sherry vinegar, champagne vinegar or red wine vinegar

1  teaspoon balsamic vinegar

Salt to taste

1  teaspoon Dijon mustard

1  small garlic clove, minced or pureed

?  cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil

FOR THE SALAD

Combine the lettuce, herbs, red pepper and croutons in a large bowl.

Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.

Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

Advance preparation: You can poach the eggs up to a day ahead. Keep in a bowl of water in the refrigerator. Drain on a kitchen towel before assembling the salad. The lettuces can be washed and dried, and held in plastic bags in the refrigerator overnight.

BLUEBERRY FETA SALAD WITH TOASTED PECANS

Ingredients

12 ounces of mixed salad greens–such as frisée, romaine, spinach, radicchio and arugula

1 cup of fresh blueberries; rinsed

1/2 cup of feta cheese; crumbled

1 cup of pecans; toasted & coarsely chopped

1 small shallot; finely diced

1 teaspoon of dijon mustard

2 teaspoons of balsamic vinegar1/4 cup of extra virgin olive oil

2 teaspoons of pure maple syrup (or 2 teaspoons of honey)

salt and pepper to taste

  1. In a small saucepan on low-medium heat, toast the pecans for about 5 minutes. Note: keep a close eye on the pecans as they toast, as they can burn easily. You want them to be warmed through and fragrant.
  2. Whisk together all dressing ingredients + set aside. Allow the dressing to sit for at least 15 minutes, so the flavours have time to develop.
  3. In a large salad bowl, combine the spring mix, blueberries, toasted pecans, and feta cheese.
  4. When ready to serve the salad, drizzle the dressing over top and toss well.

https://thefigtreeblog.com/2012/05/blueberry-feta-salad-with-toasted-pecans.html

SAUTÉED LEMON MAPLE FRISÉE, epicurious

Frisée often pops up in salads, but like its cousin escarole, it’s also great for cooking.

3 tablespoons olive oil, divided

1/2 cup coarse fresh bread crumbs

3/4 teaspoon grated lemon zest

3/4 teaspoon anchovy paste

1 (1-pound) head frisée, torn

1 tablespoon fresh lemon juice

1/2 teaspoon pure maple syrup

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.

Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.

Serve topped with bread crumbs.



Post a comment
Name: 
Email: 
URL: 
Comments: