Real Recipes From Real Home Cooks ®

frisée salad with creamy truffle vinaigrette

(1 rating)
Recipe by
Joan Hunt
Youngsville, NC

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 rating)

Ingredients For frisée salad with creamy truffle vinaigrette

  • 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 lg
    yukon gold potatoes, diced
  • 2 Tbsp
    canola or safflower oil
  • 8 c
    frisée lettuce, leaves left whole(2 heads)
  • 2 md
    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.

Categories & Tags for Frisée Salad with Creamy Truffle Vinaigrette:

ADVERTISEMENT
ADVERTISEMENT