frisée salad with creamy truffle vinaigrette
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.
prep time
cook time
method
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yield
Ingredients
- DRESSING
- 2 tablespoons vegan mayonnaise or regular
- 1 1/2 teaspoons white truffle oil
- 1 1/2 tablespoons chopped fresh chives
- 1 1/2 teaspoons dijon mustard
- 1/4 teaspoon sherry vinegar
- 2 tablespoons olive oil
- SALAD
- 3 large yukon gold potatoes, diced
- 2 tablespoons canola or safflower oil
- 8 cups 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 cup roasted pistachios, crushed
How To Make frisée salad with creamy truffle vinaigrette
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Step 1To make Dressing: Whisk together mayonnaise, truffle oil, chives, mustard, and vinegar in bowl. Whisk in olive oil. Season with salt and pepper, if desired.
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Step 2To 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.
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Step 3Toss frisée with Dressing. Arrange potatoes on platter, top with frisée, and garnish with tomatoes, radishes, and pistachios.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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