Discover the Bold Flavors of Frisee Salads: 18 Delicious Recipes to Try!
When it comes to salads, some leaves are more exciting than others. Take frisee, for example – a type of endive that’s often overlooked in favor of its flashier cousins like arugula or spinach. But don’t be fooled: frisee is a game-changer when paired with the right ingredients and bold flavors. In this article, we’ll explore 18 crispy frisee salad recipes that will elevate your lunch or dinner game. From classic combinations to innovative twists, these recipes showcase the versatility of frisee and its ability to pair perfectly with everything from sweet pears to savory bacon.
Stay tuned for some serious salad inspiration!
Frisee Salad with Warm Bacon Dressing
Frisee salad, a French-inspired delight, is elevated by the rich flavors of warm bacon dressing. Crisp frisee (curly endive) and savory ingredients come together in perfect harmony.
Ingredients:
– 4 cups curly endive (frisee)
– 6 slices of thick-cut bacon
– 1/2 cup apple cider vinegar
– 1/4 cup heavy cream
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh chives or scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook bacon slices until crispy, then chop into small pieces.
3. In a large skillet, combine apple cider vinegar, heavy cream, Dijon mustard, salt, and pepper. Bring to a simmer over medium heat.
4. Add chopped bacon to the skillet and stir until well combined.
5. Wash frisee leaves and spin dry. Tear into bite-sized pieces.
6. Toss warm bacon dressing with frisee and garnish with chives or scallions.
7. Serve immediately.
Cooking Time: 20-25 minutes
Frisee and Roasted Beet Salad with Goat Cheese
This vibrant salad combines the earthy sweetness of roasted beets with the peppery flavor of frisee, all topped with creamy goat cheese. Perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 2 large beets
– 4 cups frisee (curly endive)
– 1/2 cup crumbled goat cheese
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine frisee, roasted beets, and crumbled goat cheese.
5. Drizzle with olive oil and balsamic vinegar; season with salt and pepper to taste.
Cooking Time: 1 hour (including roasting time)
Frisee, Pear, and Walnut Salad with Blue Cheese
This refreshing salad combines the slightly bitter flavor of frisee (endive) with the sweetness of pears and walnuts, all tied together with a tangy blue cheese crumble. Perfect as a light lunch or as a side dish for your next dinner party.
Ingredients:
– 4 cups frisee leaves
– 1 ripe Bartlett pear, diced
– 1/2 cup toasted walnuts
– 1/4 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the frisee leaves and diced pear.
2. In a small bowl, whisk together the olive oil and a pinch of salt and pepper.
3. Drizzle the dressing over the frisee mixture and toss to combine.
4. Top with toasted walnuts and crumbled blue cheese.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Frisee and Radicchio Salad with Citrus Vinaigrette
This refreshing salad combines the slightly bitter flavors of frisee and radicchio with a tangy citrus vinaigrette, perfect for a light and satisfying meal.
Ingredients:
– 4 cups frisee (curly endive)
– 2 cups radicchio, thinly sliced
– 1/2 cup freshly squeezed orange juice
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Wash and dry the frisee and radicchio.
2. In a large bowl, combine the greens and toss to combine.
3. In a small bowl, whisk together the citrus juice, olive oil, vinegar, and honey until well combined.
4. Pour the vinaigrette over the greens and toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or thyme leaves, if desired.
Cooking Time: 15 minutes
Frisee Salad with Poached Egg and Mustard Vinaigrette
A classic French-inspired salad that combines the crunch of frisée (curly endive) with the richness of a poached egg and a tangy mustard vinaigrette.
Ingredients:
– 4 cups frisée, torn into bite-sized pieces
– 2 tablespoons white wine vinegar
– 1 tablespoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large eggs
– Fresh chives or parsley, chopped (optional)
Instructions:
1. In a medium saucepan, bring 2-3 inches of water to a simmer.
2. Crack the eggs into the water and cook for 3-4 minutes, or until the whites are set and the yolks are cooked to your desired doneness.
3. Remove the eggs from the water with a slotted spoon and drain off any excess water.
4. In a large bowl, whisk together the vinegar, mustard, salt, and pepper.
5. Add the frisée to the bowl and toss to combine.
6. Slice the poached eggs in half and place on top of the salad.
7. Garnish with chopped chives or parsley, if desired.
Cooking Time: 15 minutes
Frisee and Smoked Salmon Salad with Lemon-Dill Dressing
This refreshing salad combines the crunch of frisee, the richness of smoked salmon, and the brightness of lemon-dill dressing. Perfect for a light lunch or dinner.
Ingredients:
– 4 cups frisee (curly endive)
– 6 oz smoked salmon, flaked
– 1/2 cup plain Greek yogurt
– 2 tbsp freshly squeezed lemon juice
– 1 tsp Dijon mustard
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
– 1/4 cup thinly sliced red onion (optional)
Instructions:
1. In a large bowl, combine frisee and flaked smoked salmon.
2. In a small bowl, whisk together yogurt, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Add chopped fresh dill to the dressing and stir to combine.
4. Pour the dressing over the frisee mixture and toss to coat.
5. Top with thinly sliced red onion if desired.
6. Serve immediately.
Cooking Time: 10 minutes
Frisee and Avocado Salad with Lime-Cilantro Dressing
This refreshing salad combines the slightly bitter flavor of frisee (curly endive) with creamy avocado, tangy lime-cilantro dressing, and a hint of crunch from toasted almonds. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 cups frisee, washed and torn into bite-sized pieces
– 1 ripe avocado, diced
– 1/2 cup fresh cilantro leaves and stems, chopped
– Juice of 1 lime (about 2 tablespoons)
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup toasted almonds
Instructions:
1. In a large bowl, combine frisee and avocado.
2. In a small bowl, whisk together lime juice, cilantro, garlic, salt, and pepper to make the dressing.
3. Pour the dressing over the frisee mixture and toss to combine.
4. Sprinkle toasted almonds on top and serve immediately.
Cooking Time: 10 minutes
Frisee and Grilled Peach Salad with Balsamic Glaze
This salad is a perfect combination of sweet and savory flavors, featuring the delicate taste of frisee (curly endive) paired with caramelized grilled peaches and tangy balsamic glaze.
Ingredients:
– 4 cups frisee (curly endive), leaves separated
– 2 ripe peaches, sliced into wedges
– 2 tablespoons olive oil
– Salt and pepper to taste
– Balsamic glaze (homemade or store-bought)
– Optional: crumbled goat cheese, chopped pecans, or crispy prosciutto for added texture
Instructions:
1. Preheat grill to medium-high heat.
2. Brush peach slices with olive oil and season with salt and pepper.
3. Grill peaches for 2-3 minutes per side, or until caramelized and tender.
4. In a large bowl, combine frisee leaves and grilled peaches.
5. Drizzle balsamic glaze over the salad and toss to coat.
6. Serve immediately, garnished with optional toppings if desired.
Cooking Time: 15 minutes
Frisee Salad with Roasted Chicken and Herb Vinaigrette
This hearty salad combines the earthy flavor of frisee (curly endive) with the richness of roasted chicken, all tied together by a bright and herbaceous vinaigrette.
Ingredients:
– 4 cups frisee leaves
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup herb vinaigrette (see below)
– Fresh herbs: parsley, chives, tarragon
Herb Vinaigrette:
– 2 tbsp olive oil
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– 1 tsp chopped fresh herbs (parsley, chives, tarragon)
Instructions:
1. Preheat oven to 425°F (220°C). Season chicken with salt and pepper.
2. Roast chicken for 20-25 minutes or until cooked through. Let cool.
3. In a large bowl, combine frisee leaves, roasted chicken, and herb vinaigrette. Toss gently to combine.
4. Garnish with fresh herbs and serve.
Cooking Time: 30-40 minutes (including roasting time)
Frisee and Shaved Fennel Salad with Orange Dressing
This refreshing salad is a perfect representation of winter’s simplicity and elegance, featuring frisee’s slightly bitter greens and the crunchy sweetness of shaved fennel. The zesty orange dressing brings everything together in harmony.
Ingredients:
– 4 cups frisee (curly endive)
– 2 bulbs fennel, thinly sliced
– 1/4 cup olive oil
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Optional: crumbled goat cheese or toasted almonds for garnish
Instructions:
1. Rinse the frisee and pat dry with a paper towel.
2. Slice the fennel into thin strips and place in a bowl.
3. In a small bowl, whisk together the olive oil, orange juice, and apple cider vinegar.
4. Add the frisee to the bowl with the fennel and pour the dressing over the top.
5. Toss gently to combine.
6. Season with salt and pepper to taste.
7. Garnish with crumbled goat cheese or toasted almonds, if desired.
Cooking Time: 10 minutes
Frisee and Roasted Butternut Squash Salad with Maple Dressing
This seasonal salad combines the peppery flavor of frisee, a type of endive, with the sweetness of roasted butternut squash and a hint of maple syrup. Perfect for a cozy fall evening or as a side dish for your next dinner party.
Ingredients:
– 1 head of frisee, washed and torn into bite-sized pieces
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup pure maple syrup
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– 1/4 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet.
3. Roast for 45-50 minutes, or until tender.
4. In a large bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard.
5. Add frisee to the bowl and toss to coat with dressing.
6. Top with roasted squash and crumbled goat cheese (if using).
7. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Frisee Salad with Crispy Prosciutto and Parmesan
A classic French-inspired salad that combines the subtle sweetness of frisee (endive) with the savory crunch of prosciutto and the nutty flavor of parmesan.
Ingredients:
– 4 heads of frisee, separated into leaves
– 6 slices of prosciutto, thinly sliced
– 1/2 cup of grated Parmesan cheese
– 2 tablespoons of olive oil
– 1 tablespoon of white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the prosciutto slices on a baking sheet lined with parchment paper.
3. Bake for 5-7 minutes, or until crispy and golden brown.
4. In a large bowl, combine the frisee leaves, crispy prosciutto, and grated Parmesan cheese.
5. Drizzle with olive oil and white wine vinegar, and season with salt and pepper to taste.
Cooking Time: 15 minutes
Frisee and Grilled Shrimp Salad with Garlic Aioli
This refreshing summer salad combines the earthy sweetness of braised frisee (curly endive) with succulent grilled shrimp, all tied together with a rich garlic aioli. Perfect for a light yet satisfying lunch or dinner.
Ingredients:
– 4 cups frisee (curly endive)
– 12 large shrimp
– 2 cloves garlic, minced
– 1/4 cup mayonnaise
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat grill to medium-high heat. Season shrimp with salt and pepper. Grill for 2-3 minutes per side, or until pink and cooked through.
2. In a large skillet, heat 2 tablespoons of water over medium heat. Add frisee and cook, stirring occasionally, until slightly wilted, about 5 minutes.
3. Meanwhile, mix garlic and mayonnaise in a small bowl. Stir in lemon juice.
4. Assemble salad by placing grilled shrimp on top of braised frisee. Dollop with garlic aioli and garnish with parsley leaves.
Cooking Time: 15-20 minutes
Frisee and Cherry Tomato Salad with Basil Vinaigrette
This vibrant salad combines the slightly bitter flavors of frisee (curly endive) with sweet cherry tomatoes, all tied together by a bright and herby basil vinaigrette. Perfect for a light and refreshing summer side dish or main course.
Ingredients:
– 4 cups frisee, washed and torn into bite-sized pieces
– 1 pint cherry tomatoes, halved
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 2 tablespoons chopped fresh basil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine frisee and cherry tomatoes.
2. In a small bowl, whisk together olive oil, white wine vinegar, and chopped basil.
3. Pour the vinaigrette over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Frisee Salad with Roasted Pears and Gorgonzola
This salad combines the earthy sweetness of frisee with the caramelized flavor of roasted pears and the creaminess of gorgonzola, creating a delightful balance of textures and tastes.
Ingredients:
– 4 cups frisee (curly endive)
– 2 ripe pears, peeled and sliced
– 1/4 cup olive oil
– 2 tablespoons honey
– Salt and pepper to taste
– 6 oz gorgonzola cheese, crumbled
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Toss pear slices with olive oil, honey, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until caramelized.
2. In a large bowl, combine frisee leaves and roasted pears.
3. Top the salad with crumbled gorgonzola cheese.
4. Garnish with fresh thyme leaves and serve immediately.
Cooking Time: 25-30 minutes
Frisee and Cucumber Salad with Yogurt-Dill Dressing
Cool down on a warm day with this light and revitalizing salad, perfect for a quick lunch or dinner. The creamy yogurt-dill dressing pairs perfectly with the slightly bitter frisee (endive) and refreshing cucumber.
Ingredients:
– 4 cups frisee (endive), washed and torn into bite-sized pieces
– 2 large cucumbers, peeled and thinly sliced
– 1/2 cup plain Greek yogurt
– 2 tablespoons freshly chopped dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine frisee and cucumber slices.
2. In a small bowl, whisk together yogurt, chopped dill, lemon juice, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately, garnished with additional chopped dill if desired.
Cooking Time: 5 minutes
Frisee and Roasted Corn Salad with Chipotle Dressing
This refreshing salad combines the earthy sweetness of frisee (curly endive) with the natural sweetness of roasted corn, all tied together with a smoky chipotle dressing.
Ingredients:
– 4 cups frisee, leaves separated
– 1 cup corn kernels (fresh or frozen)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 teaspoon ground chipotle peppers in adobo sauce
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C). Toss corn kernels with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until slightly caramelized.
2. In a large bowl, combine frisee leaves and roasted corn.
3. In a small bowl, whisk together chipotle peppers, lime juice, and honey to make the dressing.
4. Pour the dressing over the salad and toss to coat.
5. Serve immediately, garnished with chopped cilantro or scallions if desired.
Cooking Time: 20 minutes
Frisee Salad with Seared Scallops and Lemon Vinaigrette
This recipe combines the sweet, tender flavor of seared scallops with the earthy crunch of frisee (curly endive) and a zesty lemon vinaigrette. Perfect for a light yet satisfying meal or as an appetizer.
Ingredients:
– 1 head frisee, washed and torn into bite-sized pieces
– 12 large scallops
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat skillet over medium-high heat.
2. Season scallops with salt and pepper. Sear for 2-3 minutes per side, or until cooked through. Set aside.
3. In a large bowl, combine frisee and garlic.
4. In a small bowl, whisk together lemon juice and vinegar.
5. Pour vinaigrette over frisee mixture and toss to coat.
6. Divide scallops among plates. Top with frisee salad and garnish with parsley if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your salad game with these 18 crispy frisee recipes! Frisee, also known as curly endive, pairs perfectly with bold flavors and textures. From classic combinations like warm bacon dressing and roasted beets, to unique pairings like poached eggs and mustard vinaigrette, or smoked salmon and lemon-dill dressing, there’s a recipe to suit every taste. Whether you’re in the mood for something sweet and savory, tangy and zesty, or rich and indulgent, these recipes will inspire you to create your own show-stopping salads.
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