Frisée Salad with Creamy Truffle Vinaigrette

Joan Hunt

By
@vegancook

This recipe came from vegetarian times magazine. and it is a very refreshing and filling meal or starter for a dinner party or brunch. and can be changed up using different fresh seasonal veggies.


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Ingredients

DRESSING

2 Tbsp
vegan mayonnaise or regular
1 1/2 tsp
white truffle oil
1 1/2 Tbsp
chopped fresh chives
1 1/2 tsp
dijon mustard
1/4 tsp
sherry vinegar
2 Tbsp
olive oil

SALAD

3 large
yukon gold potatoes, diced
2 Tbsp
canola or safflower oil
8 c
frisée lettuce, leaves left whole(2 heads)
2 medium
tomatoes, cut into wedges
1 bunch
french breakfast radishes or red radishes, quartered lengthwise (1 cup)
1 c
roasted pistachios, crushed

Directions Step-By-Step

1
To make Dressing: Whisk together mayonnaise, truffle oil, chives, mustard, and vinegar in bowl. Whisk in olive oil. Season with salt and pepper, if desired.
2
To make Salad: Preheat oven to 400°F. Toss potatoes with canola oil on baking sheet, then spread into single layer, and season with salt and pepper, if desired. Bake 25 minutes, or until golden brown, turning occasionally.
3
Toss frisée with Dressing. Arrange potatoes on platter, top with frisée, and garnish with tomatoes, radishes, and pistachios.

About this Recipe

Course/Dish: Salads
Dietary Needs: Vegetarian
Hashtags: #Vegan, #Spring, #Brunch