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.


★★★★★ 1 vote



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  • 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

How to Make Frisée Salad with Creamy Truffle Vinaigrette


  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.

Printable Recipe Card

About Frisée Salad with Creamy Truffle Vinaigrette

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

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