Frisee Salad with Pistachios and Dijon Vinaigrette

Photo by Courtney P.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from marthastewart.com

Ingredients

  • 12

    ounces frisee (1 to 2 bunches), stems trimmed, leaves torn into 3-inch pieces (about 15 cups)

  • 1/2

    small head radicchio, preferably Treviso, cored and thinly sliced (about 3 cups)

  • 2

    tablespoons fresh tarragon leaves, plus tarragon flowers (optional)

  • 2

    teaspoons Dijon mustard

  • 1

    tablespoon fresh lemon juice

  • 1/4

    teaspoon sugar

  • 1/4

    cup extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 1/2

    cup shelled raw pistachios

Directions

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. Serve alongside Baked French Toast (recipe on Key Ingredient)

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