Frisée Salad with Creamy Truffle Vinaigrette

Joan Hunt


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.

pinch tips: How to Core a Head of Lettuce





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


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

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.
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.
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