Ready to transform that humble frisee into the star of your table? These 18 crispy salad recipes pack bold, crave-worthy flavors—from smoky bacon and tangy vinaigrettes to zesty citrus and creamy cheeses. Perfect for weeknight dinners or impressing guests, they prove a simple green can be anything but boring. Dive in and discover your new favorite way to enjoy a seriously satisfying crunch!
Frisee Salad with Warm Bacon Dressing
Venture beyond the mundane lettuce bowl with a salad that’s basically a warm hug from a pig. This isn’t your average side—it’s a frisée affair where crispy, salty bacon meets a tangy, warm dressing that wilts the greens just so, creating a symphony of textures that’ll make you forget salads are supposed to be ‘healthy’ in the boring sense.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 6 ounces thick-cut applewood-smoked bacon, cut into ½-inch lardons
– 1 large shallot, finely minced
– ¼ cup apple cider vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon granulated sugar
– Freshly cracked black pepper
– 8 ounces frisée lettuce, washed and torn into bite-sized pieces
– 2 large pasture-raised eggs
– 2 tablespoons extra-virgin olive oil
Instructions
1. Place a large skillet over medium heat and add the bacon lardons. Cook, stirring occasionally, for 6–8 minutes until the fat renders and the bacon is crisp and golden brown.
2. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain, leaving about 2 tablespoons of the rendered bacon fat in the skillet.
3. Reduce the heat to medium-low and add the minced shallot to the skillet. Sauté for 2–3 minutes until softened and fragrant, being careful not to let it brown.
4. Whisk in the apple cider vinegar, Dijon mustard, and granulated sugar directly in the skillet. Cook for 1 minute, stirring constantly, to meld the flavors and slightly reduce the liquid.
5. Remove the skillet from the heat and season the warm dressing generously with freshly cracked black pepper.
6. While the dressing rests, fill a small saucepan with water and bring it to a gentle simmer over medium-high heat. Carefully add the pasture-raised eggs and cook for 6 minutes for a soft-boiled consistency with a runny yolk.
7. Immediately transfer the eggs to an ice water bath to stop the cooking process, then peel them carefully and set aside.
8. In a large salad bowl, combine the torn frisée lettuce and the reserved crispy bacon.
9. Drizzle the extra-virgin olive oil over the frisée and bacon, tossing gently to coat the leaves lightly.
10. Pour the warm bacon dressing over the salad and toss thoroughly until every leaf is glossy and slightly wilted from the heat.
11. Divide the dressed salad among four plates. Halve the soft-boiled eggs and place one half on each portion, allowing the yolk to mingle with the dressing.
12. Serve immediately while the salad is still warm. A final crack of black pepper over the top adds a nice finish.
And just like that, you’ve got a salad that’s anything but wimpy. The frisée offers a pleasantly bitter crunch that stands up to the rich, smoky dressing, while the soft-boiled egg yolk acts as a luxurious sauce, tying everything together with creamy decadence. Try it alongside a seared steak or piled onto crusty bread for an open-faced sandwich that’ll make any meal feel like a celebration.
Frisee and Roasted Beet Salad with Goat Cheese
Kicking off this festive season with a salad that’s anything but boring—meet the frisee and roasted beet salad with goat cheese, a vibrant, flavor-packed dish that’ll have your taste buds doing a happy dance. It’s the perfect way to add a pop of color and sophistication to your holiday table, without any of the usual salad snooze-fest. Trust me, this one’s a showstopper that even the pickiest eaters will devour with glee!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 medium red beets, trimmed and scrubbed
– 2 tablespoons extra-virgin olive oil, divided
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon freshly ground black pepper, divided
– 1 head frisee lettuce, washed and torn into bite-sized pieces
– 4 ounces fresh goat cheese, crumbled
– 1/4 cup toasted walnuts, roughly chopped
– 2 tablespoons aged balsamic vinegar
– 1 teaspoon Dijon mustard
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Place the trimmed and scrubbed beets on the prepared baking sheet, drizzle with 1 tablespoon of extra-virgin olive oil, and season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
3. Roast the beets in the preheated oven for 45 minutes, or until they are tender when pierced with a fork, checking at the 30-minute mark to ensure even cooking.
4. Remove the beets from the oven and let them cool to room temperature for 10 minutes to make handling easier.
5. While the beets cool, in a small bowl, whisk together the remaining 1 tablespoon of extra-virgin olive oil, aged balsamic vinegar, Dijon mustard, and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper to create the dressing.
6. Once cooled, peel the roasted beets using your hands or a paring knife, then slice them into 1/4-inch thick rounds.
7. In a large salad bowl, combine the torn frisee lettuce, sliced roasted beets, crumbled fresh goat cheese, and roughly chopped toasted walnuts.
8. Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly, being careful not to crush the delicate frisee leaves.
9. Transfer the salad to serving plates immediately to prevent wilting. Tip: For an extra flavor boost, add the dressing just before serving to keep the lettuce crisp.
Tantalizingly textured with crisp frisee and tender beets, this salad offers a delightful contrast that’s elevated by the creamy goat cheese and crunchy walnuts. Serve it as a stunning starter or pair it with grilled chicken for a hearty meal—either way, it’s a vibrant dish that’s sure to impress at any gathering!
Frisee, Pear, and Walnut Salad with Blue Cheese
Wondering how to make a salad that doesn’t feel like punishment? This frisee, pear, and walnut number with blue cheese is here to rescue your taste buds from boredom—it’s crisp, creamy, and just a little bit fancy without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 large head of frisee lettuce, washed and torn into bite-sized pieces
– 2 ripe Anjou pears, cored and thinly sliced
– 1 cup of walnut halves, toasted
– 4 ounces of crumbled blue cheese (such as Roquefort or Gorgonzola)
– ¼ cup of extra-virgin olive oil
– 2 tablespoons of aged balsamic vinegar
– 1 teaspoon of Dijon mustard
– 1 small shallot, finely minced
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 350°F and spread the walnut halves in a single layer on a baking sheet. Toast them for 5 minutes, or until fragrant and lightly golden, then set aside to cool.
2. In a small mixing bowl, whisk together the extra-virgin olive oil, aged balsamic vinegar, Dijon mustard, and finely minced shallot until emulsified. Season with a pinch of kosher salt and a few grinds of freshly ground black pepper.
3. Place the torn frisee lettuce in a large salad bowl. Drizzle half of the dressing over the frisee and toss gently to coat, ensuring the leaves are evenly dressed without wilting.
4. Arrange the thinly sliced Anjou pears and toasted walnut halves over the dressed frisee. Sprinkle the crumbled blue cheese evenly across the top.
5. Drizzle the remaining dressing over the assembled salad just before serving to maintain maximum freshness and crunch.
6. Toss the salad lightly one final time to combine all ingredients, being careful not to crush the delicate pear slices or over-mix the blue cheese.
Elegantly balanced, this salad offers a delightful contrast: the crisp frisee and juicy pears play off the creamy blue cheese and crunchy walnuts, while the tangy dressing ties it all together. Serve it immediately as a refreshing starter or pair it with grilled chicken for a hearty meal—either way, it’s a showstopper that’ll have everyone asking for seconds.
Frisee and Radicchio Salad with Citrus Vinaigrette
Ever find yourself staring into your fridge, wondering how to turn those slightly intimidating bitter greens into something that doesn’t taste like a punishment? Enter this vibrant, zippy salad that’s about to become your new favorite way to eat your vegetables—no boring rabbit food here, just pure, unapologetic flavor fireworks.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large head frisée, washed, dried, and torn into bite-sized pieces
– 1 medium head radicchio, cored and thinly sliced
– 2 navel oranges, supremed, membranes reserved for juicing
– 1 pink grapefruit, supremed, membranes reserved for juicing
– 1/4 cup extra-virgin olive oil
– 2 tablespoons freshly squeezed orange juice (from reserved membranes)
– 1 tablespoon freshly squeezed grapefruit juice (from reserved membranes)
– 1 teaspoon Dijon mustard
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup toasted pine nuts
– 2 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler
Instructions
1. In a large salad bowl, combine the torn frisée and sliced radicchio.
2. Supreme the navel oranges and pink grapefruit over a small bowl to catch any juices, placing the citrus segments in a separate bowl and reserving the membranes.
3. Squeeze the reserved citrus membranes by hand into the small bowl to extract 2 tablespoons of orange juice and 1 tablespoon of grapefruit juice. (Tip: Use your hands to squeeze—it’s more efficient than a juicer for small amounts and prevents bitterness from the pith.)
4. In a medium mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed orange juice, freshly squeezed grapefruit juice, Dijon mustard, fine sea salt, and freshly cracked black pepper until fully emulsified, about 30 seconds.
5. Drizzle the citrus vinaigrette over the frisée and radicchio in the large salad bowl.
6. Using salad tongs, gently toss the greens with the vinaigrette until every leaf is lightly coated, about 1 minute. (Tip: Toss gently to avoid bruising the delicate frisée, which can make it wilt prematurely.)
7. Add the supremed citrus segments, toasted pine nuts, and shaved Parmigiano-Reggiano cheese to the salad bowl.
8. Give the salad one final, gentle toss to distribute the toppings evenly without crushing the citrus.
9. Divide the salad immediately among four chilled plates. (Tip: Chilling the plates for 10 minutes beforehand keeps the salad crisp and refreshing from first bite to last.)
Gorgeously bitter greens meet a sweet-tart vinaigrette that cuts through with bright acidity, while the pine nuts add a buttery crunch and the cheese brings a salty, umami depth. For a show-stopping twist, serve it alongside seared scallops or pile it onto a crusty baguette for an impromptu sandwich that’ll make you forget all about lettuce.
Frisee Salad with Poached Egg and Mustard Vinaigrette
Venture beyond basic greens with this sophisticated salad that transforms humble ingredients into a brunch-worthy masterpiece—it’s like giving your taste buds a witty, elegant hug. The combination of crisp frisee, a perfectly poached egg with a runny yolk, and a tangy mustard vinaigrette creates a dish that’s both refreshing and indulgent, proving that salads can absolutely be the star of the show. Trust me, this isn’t your average side salad; it’s a flavor-packed experience that’ll make you feel like a culinary genius without breaking a sweat.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 large head of frisee lettuce, washed and torn into bite-sized pieces
– 2 large pasture-raised eggs
– 2 tbsp extra-virgin olive oil
– 1 tbsp Dijon mustard
– 1 tbsp white wine vinegar
– 1 small shallot, finely minced
– 1 tsp honey
– 1/4 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1 tbsp distilled white vinegar
– 4 cups water
Instructions
1. In a small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp Dijon mustard, 1 tbsp white wine vinegar, 1 small finely minced shallot, 1 tsp honey, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper until emulsified to create the mustard vinaigrette. Tip: Let the vinaigrette sit for 5 minutes to allow the flavors to meld, enhancing its depth.
2. Place 1 large head of frisee lettuce, washed and torn into bite-sized pieces, in a large salad bowl.
3. Pour the prepared mustard vinaigrette over the frisee lettuce and toss gently to coat evenly, ensuring every leaf is lightly dressed.
4. Divide the dressed frisee salad between two serving plates, arranging it neatly.
5. In a medium saucepan, bring 4 cups of water and 1 tbsp distilled white vinegar to a gentle simmer over medium heat, maintaining a temperature of 190°F—bubbles should be small and steady, not rolling. Tip: The vinegar helps the egg whites coagulate faster for a neater poach.
6. Crack 2 large pasture-raised eggs into separate small ramekins or cups.
7. Using a spoon, create a gentle whirlpool in the simmering water, then carefully slide one egg into the center of the vortex; repeat with the second egg, working quickly.
8. Poach the eggs for 3 minutes for a runny yolk with set whites, adjusting time based on desired doneness. Tip: For a firmer yolk, extend poaching to 4–5 minutes, but avoid overcooking to prevent rubberiness.
9. Using a slotted spoon, remove the poached eggs from the water, draining excess liquid, and place one egg atop each plate of frisee salad.
10. Season the poached eggs lightly with a pinch of kosher salt and freshly ground black pepper.
Now, dig in and let that velvety yolk cascade over the peppery frisee, mingling with the sharp, tangy vinaigrette for a symphony of textures—crisp, creamy, and utterly satisfying. Serve it immediately as a luxurious brunch centerpiece or pair it with crusty bread to sop up every last drop of flavor, because this salad is too good to leave a single bite behind.
Frisee and Smoked Salmon Salad with Lemon-Dill Dressing
Mmm, picture this: you’re craving something that feels fancy but won’t have you slaving over a hot stove on a day like today—enter this vibrant, elegant salad that’s basically a party on a plate. With frisee’s playful curls, luxurious smoked salmon, and a zesty lemon-dill dressing, it’s the perfect way to impress without the stress, whether you’re hosting a last-minute gathering or just treating yourself to a gourmet moment.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large head of frisee lettuce, washed and torn into bite-sized pieces
– 8 ounces of cold-smoked salmon, thinly sliced
– 2 tablespoons of extra-virgin olive oil
– 1 tablespoon of freshly squeezed lemon juice
– 1 teaspoon of Dijon mustard
– 1 tablespoon of fresh dill, finely chopped
– 1/4 teaspoon of kosher salt
– 1/8 teaspoon of freshly ground black pepper
– 2 large hard-boiled eggs, peeled and quartered
– 1/4 cup of red onion, thinly sliced
Instructions
1. In a small mixing bowl, whisk together 2 tablespoons of extra-virgin olive oil and 1 tablespoon of freshly squeezed lemon juice until emulsified, about 30 seconds.
2. Add 1 teaspoon of Dijon mustard, 1 tablespoon of fresh dill, finely chopped, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of freshly ground black pepper to the bowl, and whisk vigorously until fully combined and smooth.
3. Place 1 large head of frisee lettuce, washed and torn into bite-sized pieces, in a large salad bowl.
4. Drizzle the prepared dressing over the frisee, and toss gently with salad tongs to coat every leaf evenly, taking care not to bruise the delicate greens.
5. Arrange 8 ounces of cold-smoked salmon, thinly sliced, on top of the dressed frisee in an artful, overlapping pattern.
6. Scatter 1/4 cup of red onion, thinly sliced, and 2 large hard-boiled eggs, peeled and quartered, over the salmon and greens.
7. Serve immediately to maintain the crisp texture of the frisee and prevent the salmon from becoming soggy.
Gorgeously balanced, this salad offers a delightful crunch from the frisee against the silky richness of the salmon, all brightened by that tangy lemon-dill kick. Try serving it on a chilled platter for a stunning centerpiece, or pair it with crusty bread to soak up every last drop of dressing—it’s a refreshing twist that’s sure to become a go-to for effortless elegance.
Frisee and Avocado Salad with Lime-Cilantro Dressing
Dazzle your taste buds with this vibrant frisee and avocado salad that’s basically a party on a plate—because who says healthy can’t be a total flavor fiesta? With a zesty lime-cilantro dressing that’s so good you’ll want to drink it, this dish is the perfect way to add some green to your holiday spread without sacrificing any fun. Trust me, even your most salad-skeptical relatives will be reaching for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large head of frisee lettuce, washed and dried
– 2 ripe Hass avocados, pitted and sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons fresh lime juice
– 1/4 cup finely chopped fresh cilantro leaves
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. In a small mixing bowl, whisk together 1/4 cup extra-virgin olive oil and 2 tablespoons fresh lime juice until fully emulsified, about 30 seconds.
2. Add 1/4 cup finely chopped fresh cilantro leaves, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the dressing, whisking again to combine thoroughly.
3. Taste the dressing for balance; if it’s too tart, whisk in an additional 1 teaspoon of olive oil. Tip: For maximum flavor, let the dressing sit at room temperature for 5 minutes to allow the cilantro to infuse.
4. Tear 1 large head of frisee lettuce into bite-sized pieces and place them in a large salad bowl.
5. Drizzle half of the lime-cilantro dressing over the frisee, using tongs to toss gently until the leaves are evenly coated.
6. Pit and slice 2 ripe Hass avocados into 1/2-inch thick pieces. Tip: To prevent browning, slice the avocados just before serving and drizzle them with a teaspoon of the remaining dressing.
7. Arrange the avocado slices on top of the dressed frisee in the salad bowl.
8. Drizzle the remaining dressing over the avocado slices. Tip: For a beautiful presentation, garnish with a few extra cilantro leaves before serving.
9. Serve the salad immediately to maintain the crisp texture of the frisee and the creaminess of the avocado.
Gloriously crisp and creamy, this salad offers a delightful contrast between the feathery frisee and buttery avocado, all brightened by that tangy lime-cilantro kick. Try serving it alongside grilled shrimp or as a refreshing bed for seared salmon to elevate any meal into a culinary celebration.
Frisee and Grilled Peach Salad with Balsamic Glaze
Just when you thought salads were destined for side-dish purgatory, this frisee and grilled peach number swoops in with a balsamic glaze that’s basically a flavor cape—it’s here to save your dinner from boredom. It’s the perfect blend of peppery greens, sweet, smoky fruit, and a tangy-sweet dressing that makes your taste buds do a little happy dance. Consider this your official invitation to upgrade your salad game from ‘meh’ to ‘more, please!’
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 large head of frisee lettuce, washed and torn into bite-sized pieces
– 2 ripe but firm peaches, halved and pitted
– 2 tablespoons extra-virgin olive oil, divided
– 1/4 cup aged balsamic vinegar
– 1 tablespoon honey
– 1/4 cup crumbled goat cheese
– 1/4 cup toasted pecans, roughly chopped
– Kosher salt and freshly cracked black pepper
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Brush the cut sides of the peach halves with 1 tablespoon of extra-virgin olive oil.
3. Place the peaches cut-side down on the grill and cook for 3–4 minutes, until grill marks appear and the peaches are slightly softened.
4. Remove the peaches from the grill and let them cool for 5 minutes before slicing into wedges. Tip: Letting them cool prevents them from turning mushy when sliced.
5. In a small saucepan over medium heat, combine the aged balsamic vinegar and honey.
6. Bring the mixture to a simmer and cook for 5–7 minutes, stirring occasionally, until it reduces by half and coats the back of a spoon. Tip: Watch closely to avoid burning—the glaze should be syrupy, not sticky.
7. Remove the balsamic glaze from the heat and set aside to cool slightly.
8. In a large mixing bowl, toss the frisee lettuce with the remaining 1 tablespoon of extra-virgin olive oil, a pinch of kosher salt, and a few cracks of black pepper.
9. Arrange the dressed frisee on a serving platter or individual plates.
10. Top the frisee with the grilled peach wedges, crumbled goat cheese, and toasted pecans.
11. Drizzle the balsamic glaze evenly over the salad just before serving. Tip: Add the glaze last to keep the greens crisp and prevent sogginess.
12. Lightly season the assembled salad with an additional pinch of kosher salt if desired.
Lusciously textured with crisp frisee, tender peaches, and crunchy pecans, each bite delivers a symphony of sweet, tangy, and peppery notes. For a creative twist, serve it alongside grilled chicken or flaky salmon to turn this salad into a show-stopping main course that’ll have everyone asking for seconds.
Frisee Salad with Roasted Chicken and Herb Vinaigrette
Hark! If your salad game has been feeling as limp as week-old lettuce, prepare for a flavor revival with this sophisticated yet approachable frisee salad crowned with succulent roasted chicken and a herbaceous vinaigrette. It’s the perfect dish to impress holiday guests without spending all day in the kitchen—because who has time for that during the festive frenzy? Let’s turn those humble ingredients into a show-stopping centerpiece that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 whole pasture-raised chicken (approximately 4 lbs), patted dry
– 2 tbsp clarified butter, melted
– 1 tsp Diamond Crystal kosher salt
– ½ tsp freshly cracked black pepper
– 2 heads frisee lettuce, washed and spun dry
– ½ cup extra-virgin olive oil
– 3 tbsp champagne vinegar
– 1 tbsp Dijon mustard
– 1 small shallot, finely minced
– 2 tbsp mixed fresh herbs (such as tarragon, chives, and parsley), finely chopped
– ¼ tsp fine sea salt
Instructions
1. Preheat your oven to 425°F and position a rack in the middle.
2. Place the patted-dry chicken on a rimmed baking sheet lined with parchment paper.
3. Brush the chicken evenly with the melted clarified butter, ensuring full coverage.
4. Season the chicken thoroughly with Diamond Crystal kosher salt and freshly cracked black pepper.
5. Roast the chicken in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer at the thickest part of the thigh.
6. Remove the chicken from the oven and let it rest on a cutting board for 10 minutes to allow juices to redistribute.
7. While the chicken rests, combine the extra-virgin olive oil, champagne vinegar, Dijon mustard, minced shallot, chopped mixed fresh herbs, and fine sea salt in a small bowl.
8. Whisk the vinaigrette ingredients vigorously for 30 seconds until fully emulsified.
9. Carve the rested chicken, discarding the bones, and slice the meat into bite-sized pieces.
10. Tear the frisee lettuce into manageable pieces and arrange them on a large serving platter.
11. Drizzle half of the herb vinaigrette over the frisee and toss gently to coat.
12. Arrange the sliced roasted chicken pieces over the dressed frisee on the platter.
13. Drizzle the remaining herb vinaigrette evenly over the chicken and salad.
14. Serve immediately while the chicken is still warm.
Remarkably, this salad delivers a delightful contrast: the crisp, slightly bitter frisee plays against the tender, savory chicken, all tied together by the bright, herbaceous vinaigrette. For a creative twist, try serving it on a chilled platter to keep the greens extra crisp, or add a sprinkle of toasted pine nuts for a nutty crunch that elevates every bite.
Frisee and Shaved Fennel Salad with Orange Dressing
Just when you thought winter salads were destined for boredom, this vibrant number swoops in to save your taste buds from the monotony of leafy greens. It’s a crisp, citrusy celebration that’ll make you forget you’re eating something healthy—almost like a party in a bowl, but with better manners.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large head of frisée, trimmed and torn into bite-sized pieces
– 1 medium fennel bulb, shaved paper-thin on a mandoline
– 2 large navel oranges, supremed (segments removed from membranes)
– ¼ cup extra-virgin olive oil
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon white wine vinegar
– 1 teaspoon Dijon mustard
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup toasted pine nuts
– 2 ounces shaved Parmigiano-Reggiano cheese
Instructions
1. Place the torn frisée and shaved fennel in a large salad bowl.
2. Supreme the oranges over a small bowl to catch any juices, then add the segments to the salad bowl. (Tip: Use a sharp knife to remove the peel and pith completely for clean, juicy segments.)
3. In a separate small bowl, whisk together the extra-virgin olive oil, freshly squeezed orange juice, white wine vinegar, Dijon mustard, fine sea salt, and freshly cracked black pepper until emulsified.
4. Drizzle the dressing over the frisée, fennel, and orange segments.
5. Gently toss the salad with salad tongs until all ingredients are evenly coated with the dressing. (Tip: Toss from the bottom up to avoid bruising the delicate frisée.)
6. Sprinkle the toasted pine nuts and shaved Parmigiano-Reggiano cheese over the top of the salad.
7. Serve immediately on chilled plates. (Tip: Chill your salad plates for 10 minutes beforehand to keep the salad crisp longer.)
Vividly crisp and refreshing, this salad delivers a delightful crunch from the frisée and fennel, balanced by the sweet-tart pop of oranges and a savory hit from the Parmigiano-Reggiano. The orange dressing ties it all together with a bright, zesty finish that’s anything but shy. For a playful twist, serve it alongside grilled shrimp or as a bed for seared scallops to turn it into a light main course.
Frisee and Roasted Butternut Squash Salad with Maple Dressing
Consider this your official invitation to the most sophisticated salad party of the season, where frilly frisee and sweet roasted squash are about to become your new favorite power couple. It’s a flavor fiesta that’s as easy to make as it is impressive to serve, proving that elegance doesn’t have to be complicated.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
– 2 tablespoons extra-virgin olive oil, divided
– 1 teaspoon kosher salt, divided
– ½ teaspoon freshly cracked black pepper, divided
– 1 large head of frisee lettuce, washed, dried, and torn into bite-sized pieces
– ¼ cup pure maple syrup
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– ¼ cup toasted pecans, roughly chopped
– 2 ounces crumbled goat cheese
Instructions
1. Preheat your oven to 425°F (218°C) and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, toss the butternut squash cubes with 1 tablespoon of the extra-virgin olive oil, ½ teaspoon of the kosher salt, and ¼ teaspoon of the freshly cracked black pepper until evenly coated.
3. Spread the seasoned squash cubes in a single, uncrowded layer on the prepared baking sheet. Tip: Ensuring the pieces aren’t touching allows for optimal caramelization and even roasting.
4. Roast the squash on the middle oven rack for 25-30 minutes, turning the pieces once halfway through, until the edges are deeply caramelized and the flesh is fork-tender.
5. While the squash roasts, prepare the maple dressing by vigorously whisking together the pure maple syrup, apple cider vinegar, Dijon mustard, remaining 1 tablespoon of extra-virgin olive oil, remaining ½ teaspoon of kosher salt, and remaining ¼ teaspoon of freshly cracked black pepper in a small bowl until fully emulsified.
6. Place the torn frisee lettuce in a large salad bowl. Tip: Pat the frisee completely dry after washing to prevent the dressing from sliding off the leaves.
7. Once the roasted squash has cooled for 5 minutes, add the warm cubes to the bowl with the frisee.
8. Drizzle the prepared maple dressing over the salad and gently toss to coat all components evenly. Tip: Add the dressing just before serving to maintain the frisee’s delightful crisp texture.
9. Finish the salad by scattering the toasted pecans and crumbled goat cheese over the top.
Perfectly balancing textures, the salad offers a delightful crunch from the frisee and pecans against the creamy, yielding squash and tangy goat cheese. The maple dressing provides a sweet-and-savory glaze that ties every element together beautifully. For a show-stopping presentation, serve it on a large platter and garnish with a final drizzle of maple syrup and an extra crack of black pepper.
Frisee Salad with Crispy Prosciutto and Parmesan
A frisee salad that’s anything but frumpy—this is the kind of dish that struts onto your plate with crispy prosciutto and a shower of parmesan, ready to make your taste buds do a happy dance. It’s the perfect blend of bitter greens, salty crunch, and nutty cheese, all dressed to impress without any fuss. Consider it your new go‑when you want something elegant but don’t feel like spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 ounces thinly sliced prosciutto
– 1 large head frisee lettuce, washed and torn into bite‑sized pieces
– ½ cup extra‑virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– ¼ teaspoon fine sea salt
– ⅛ teaspoon freshly ground black pepper
– 2 ounces Parmigiano‑Reggiano cheese, shaved with a vegetable peeler
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Arrange the prosciutto slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
3. Bake the prosciutto for 8–10 minutes, until it turns deeply golden and crisp—watch closely to prevent burning, as it can go from perfect to overdone quickly.
4. Transfer the crispy prosciutto to a paper towel‑lined plate to drain and cool completely; it will crisp further as it cools.
5. While the prosciutto bakes, place the frisee lettuce in a large mixing bowl.
6. In a small bowl, whisk together the extra‑virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until fully emulsified and smooth.
7. Pour the dressing over the frisee lettuce and toss gently with tongs to coat every leaf evenly, being careful not to bruise the delicate greens.
8. Crumble the cooled prosciutto into bite‑sized pieces over the dressed frisee.
9. Scatter the Parmigiano‑Reggiano shavings generously over the salad.
10. Serve immediately to maintain the crisp texture of the prosciutto and the freshness of the greens.
Salty, crunchy prosciutto plays off the bitter frisee and sharp parmesan in every forkful, creating a symphony of textures that’s both light and satisfying. For a creative twist, top it with a soft‑boiled egg or serve alongside grilled bread to soak up any extra dressing.
Frisee and Grilled Shrimp Salad with Garlic Aioli
Venture beyond the basic greens and grilled protein routine with a salad that’s equal parts elegant and effortlessly delicious. This isn’t your sad desk lunch—it’s a vibrant plate of peppery frisee, smoky grilled shrimp, and a garlicky aioli that’s basically a flavor hug. Consider it your ticket to feeling fancy without the fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp (16/20 count), peeled and deveined
– 2 tablespoons extra-virgin olive oil, divided
– 1 teaspoon smoked paprika
– 1 large head frisee lettuce, washed and torn into bite-sized pieces
– 1/2 cup mayonnaise
– 2 large garlic cloves, finely minced
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. In a medium bowl, combine the shrimp, 1 tablespoon of extra-virgin olive oil, and the smoked paprika, tossing until the shrimp are evenly coated.
2. Preheat a grill or grill pan over medium-high heat until it reaches 400°F.
3. Place the shrimp on the hot grill in a single layer and cook for 2–3 minutes per side, until they turn opaque and develop light char marks.
4. Tip: Avoid moving the shrimp for the first 2 minutes to ensure a proper sear and those coveted grill lines.
5. Transfer the grilled shrimp to a plate and set aside to rest for 5 minutes.
6. While the shrimp rest, prepare the garlic aioli by whisking together the mayonnaise, minced garlic, lemon juice, sea salt, and black pepper in a small bowl until fully emulsified.
7. Tip: For a smoother aioli, let the mixture sit for 10 minutes to allow the garlic flavor to mellow and infuse.
8. In a large salad bowl, toss the torn frisee with the remaining 1 tablespoon of extra-virgin olive oil until lightly coated.
9. Arrange the dressed frisee on individual plates or a large platter.
10. Top the frisee evenly with the rested grilled shrimp.
11. Drizzle the prepared garlic aioli generously over the salad and shrimp.
12. Tip: For an elegant presentation, use a piping bag or a small spoon to artfully dollop the aioli.
13. Serve immediately.
That first bite delivers a fantastic contrast: the crisp, slightly bitter frisee against the juicy, smoky shrimp, all tied together by the rich, pungent aioli. Try serving it on a warm summer evening with a chilled glass of Sauvignon Blanc, or pile it onto toasted baguette slices for an impromptu crostini situation that’ll steal the show.
Frisee and Cherry Tomato Salad with Basil Vinaigrette
Whew, who knew a salad could be this exciting? Forget those sad, soggy greens—this frisee and cherry tomato number with basil vinaigrette is about to become your new favorite way to eat your vegetables, with flavors so bright they’ll make your taste buds do a happy dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large head of frisee lettuce, washed and torn into bite-sized pieces
– 2 cups cherry tomatoes, halved
– 1/4 cup extra-virgin olive oil
– 2 tbsp white wine vinegar
– 1/4 cup fresh basil leaves, finely chopped
– 1 small shallot, minced
– 1 tsp Dijon mustard
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. In a small mixing bowl, combine 1/4 cup extra-virgin olive oil, 2 tbsp white wine vinegar, 1/4 cup finely chopped fresh basil leaves, 1 minced small shallot, 1 tsp Dijon mustard, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
2. Whisk the vinaigrette ingredients vigorously for 30 seconds until fully emulsified and slightly thickened. Tip: For a smoother texture, let the vinaigrette sit for 5 minutes to allow the flavors to meld.
3. Place 1 large head of frisee lettuce, washed and torn into bite-sized pieces, in a large salad bowl.
4. Add 2 cups halved cherry tomatoes to the bowl with the frisee.
5. Pour the prepared basil vinaigrette over the frisee and cherry tomatoes.
6. Using salad tongs or two large spoons, gently toss the salad for 20 seconds until every leaf and tomato is evenly coated with the vinaigrette. Tip: Avoid over-tossing to prevent the frisee from wilting.
7. Divide the salad immediately among four serving plates. Tip: For an elegant presentation, arrange the frisee in a loose nest and scatter the tomatoes on top.
8. Serve the salad at room temperature within 10 minutes of tossing to maintain optimal crispness.
Ooh, the magic here is in the contrast: the frisee offers a delightfully bitter crunch, while the cherry tomatoes burst with juicy sweetness, all tied together by that herbaceous, tangy vinaigrette. Try pairing it with grilled chicken or fish for a light summer meal, or simply enjoy it as a vibrant standalone dish that’s as refreshing as a cool breeze.
Frisee Salad with Roasted Pears and Gorgonzola
Oh, the humble salad—often relegated to sidekick status, but today, it’s the star of the show, ready to dazzle your taste buds with a symphony of sweet, savory, and tangy notes. This isn’t your average bowl of greens; it’s a sophisticated dance of textures and flavors that’ll make you forget all about boring lettuce. Perfect for impressing guests or treating yourself to something special, this dish is a delightful escape from the ordinary.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 ripe Anjou pears, cored and cut into 1-inch wedges
– 2 tablespoons extra-virgin olive oil, divided
– 1 tablespoon honey
– 1/2 teaspoon kosher salt, divided
– 1/4 teaspoon freshly ground black pepper, divided
– 1 large head frisée lettuce, torn into bite-sized pieces
– 4 ounces Gorgonzola dolce cheese, crumbled
– 1/4 cup toasted walnuts, roughly chopped
– 2 tablespoons aged balsamic vinegar
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a medium bowl, toss the pear wedges with 1 tablespoon of extra-virgin olive oil, honey, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of freshly ground black pepper until evenly coated.
3. Arrange the pears in a single layer on the prepared baking sheet, ensuring they are not touching to allow for even roasting.
4. Roast the pears in the preheated oven for 20-25 minutes, flipping them halfway through, until they are caramelized and tender when pierced with a fork.
5. While the pears roast, place the torn frisée lettuce in a large salad bowl.
6. In a small bowl, whisk together the remaining 1 tablespoon of extra-virgin olive oil, aged balsamic vinegar, remaining 1/4 teaspoon of kosher salt, and remaining 1/8 teaspoon of freshly ground black pepper to create the vinaigrette.
7. Drizzle the vinavrette over the frisée and toss gently to coat the leaves evenly, avoiding over-mixing to prevent wilting.
8. Remove the roasted pears from the oven and let them cool for 5 minutes to slightly firm up, which helps maintain their shape in the salad.
9. Add the cooled pear wedges, crumbled Gorgonzola dolce cheese, and toasted walnuts to the dressed frisée in the bowl.
10. Toss the salad ingredients together lightly to combine, being careful not to break the delicate pear pieces.
11. Divide the salad among four plates, ensuring each serving has an equal distribution of pears, cheese, and walnuts.
12. Serve immediately to enjoy the contrast of warm pears with cool, crisp frisée.
Gorgeously balanced, this salad offers a delightful crunch from the frisée and walnuts against the creamy melt of Gorgonzola. The roasted pears add a caramelized sweetness that plays beautifully with the tangy balsamic, making every bite a harmonious blend. For a creative twist, try serving it alongside grilled chicken or as a festive starter during holiday gatherings—it’s sure to steal the spotlight!
Frisee and Cucumber Salad with Yogurt-Dill Dressing
Naturally, we all need a salad that doesn’t take itself too seriously—enter this crisp, cool number that’s basically a spa day for your taste buds, with a yogurt-dill dressing so good you’ll want to put it on everything. It’s the perfect antidote to holiday overindulgence, ready in minutes and guaranteed to make you feel virtuous without the side of boredom. Think of it as your crunchy, refreshing culinary reset button.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large head of frisee lettuce, washed and thoroughly dried
– 1 English cucumber, thinly sliced into half-moons
– 1 cup plain whole-milk Greek yogurt
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons finely chopped fresh dill
– 1 small garlic clove, minced
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. In a medium mixing bowl, combine 1 cup plain whole-milk Greek yogurt, 2 tablespoons extra-virgin olive oil, and 1 tablespoon freshly squeezed lemon juice, whisking vigorously until the mixture is smooth and emulsified, about 30 seconds.
2. Add 2 tablespoons finely chopped fresh dill, 1 small minced garlic clove, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to the yogurt mixture, folding gently with a spatula to incorporate evenly without overmixing.
3. Tear 1 large head of frisee lettuce into bite-sized pieces, discarding any tough stems, and place them in a large salad bowl. Tip: For maximum crispness, ensure the frisee is completely dry after washing to prevent a soggy salad.
4. Thinly slice 1 English cucumber into half-moons, approximately ⅛-inch thick, and add them to the bowl with the frisee lettuce. Tip: Using an English cucumber eliminates the need for seeding, saving time and preserving texture.
5. Pour the prepared yogurt-dill dressing over the frisee lettuce and cucumber slices in the large salad bowl.
6. Using salad tongs or two large spoons, toss the ingredients gently but thoroughly until every piece is evenly coated with the dressing, about 1 minute. Tip: Toss just before serving to maintain the salad’s crispness and prevent wilting.
7. Divide the salad immediately among four serving plates or bowls for optimal freshness.
Oh, the joy of that first bite—the frisee offers a delightfully bitter crunch against the cool, crisp cucumber, all smoothed over by the creamy, tangy dressing with a whisper of garlic and dill. Serve it alongside grilled salmon for a light dinner, or pile it onto a sandwich for an unexpected twist that’ll have everyone asking for the recipe.
Frisee and Roasted Corn Salad with Chipotle Dressing
Let’s be honest—sometimes a salad is just a sad bowl of leaves, but this frisee and roasted corn number with a smoky chipotle dressing is here to throw a flavor party in your mouth. It’s the kind of vibrant, crunchy, and slightly spicy dish that makes you forget you’re eating something healthy, and with holiday feasts looming, it’s the perfect bright counterpoint to all that heavy fare.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 ears fresh sweet corn, husked
– 1 tablespoon extra-virgin olive oil
– 1 large head frisee lettuce, trimmed and torn into bite-sized pieces
– ½ cup crumbled queso fresco
– ¼ cup raw pepitas (pumpkin seeds)
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon adobo sauce from canned chipotle peppers
– 1 teaspoon Dijon mustard
– ¼ cup grapeseed oil
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. Brush the corn ears evenly with the extra-virgin olive oil and season lightly with kosher salt and black pepper.
3. Roast the corn on the prepared sheet for 18–20 minutes, turning once halfway through, until kernels are lightly charred and tender.
4. Let the corn cool until safe to handle, about 5 minutes, then cut the kernels from the cobs using a sharp knife.
5. In a small dry skillet over medium heat, toast the pepitas for 3–4 minutes, shaking frequently, until they puff slightly and become fragrant.
6. For the dressing, whisk together the lime juice, adobo sauce, and Dijon mustard in a medium bowl until fully combined.
7. While whisking continuously, slowly drizzle in the grapeseed oil to emulsify the dressing into a smooth, slightly thickened consistency.
8. In a large serving bowl, combine the torn frisee, roasted corn kernels, toasted pepitas, and crumbled queso fresco.
9. Drizzle the chipotle dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
10. Season the salad with additional kosher salt and freshly ground black pepper as needed, tasting after each addition.
Every bite delivers a fantastic contrast: the frisee’s delicate bitterness plays off the sweet, smoky corn, while the creamy queso fresco and crunchy pepitas add layers of texture. Serve it alongside grilled meats or as a standalone lunch—it’s sturdy enough to hold up if you want to prep it ahead, just add the dressing right before serving to keep that crispness intact.
Frisee Salad with Seared Scallops and Lemon Vinaigrette
Now, let’s talk about a salad that’s basically a fancy dinner party in a bowl—the kind that makes you feel sophisticated but secretly requires minimal effort. Frisee Salad with Seared Scallops and Lemon Vinaigrette is your ticket to impressing guests (or just treating yourself) without breaking a sweat, because who doesn’t love a dish that looks gourmet but cooks up in a flash? Trust me, this combo of crispy greens and buttery scallops will have you wondering why you ever settled for boring salads.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 large head of frisee lettuce, washed and torn into bite-sized pieces
– 12 large sea scallops, patted dry with paper towels
– 2 tablespoons clarified butter
– 1/4 cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– 1 small shallot, finely minced
– 1/4 teaspoon kosher salt
– 1/8 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh chives
Instructions
1. In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, finely minced shallot, kosher salt, and freshly ground black pepper until emulsified to form the lemon vinaigrette; set aside.
2. Heat a large skillet over medium-high heat and add the clarified butter, swirling to coat the pan evenly.
3. Once the clarified butter is shimmering and hot, carefully place the patted-dry sea scallops in the skillet, ensuring they are not touching to allow for proper searing.
4. Sear the scallops for 2-3 minutes per side until they develop a golden-brown crust and are just opaque in the center, using a timer to avoid overcooking—this tip ensures tender, not rubbery, results.
5. Remove the seared scallops from the skillet and let them rest on a plate for 2 minutes to redistribute juices.
6. In a large salad bowl, toss the washed and torn frisee lettuce with the prepared lemon vinaigrette until evenly coated.
7. Divide the dressed frisee lettuce among four plates, arranging it as a bed for the scallops.
8. Top each salad with three seared scallops, placing them gently to maintain their shape.
9. Sprinkle the chopped fresh chives over the scallops and salad for a burst of color and flavor, a pro tip that adds freshness without extra effort.
10. Serve immediately while the scallops are warm and the frisee is crisp, another key tip for optimal texture and taste.
So, what’s the final verdict? This salad delivers a delightful crunch from the frisee against the succulent, buttery scallops, all brightened by that zesty lemon vinaigrette—it’s a textural symphony in every bite. For a creative twist, try serving it on a chilled platter with a side of crusty bread to soak up any extra dressing, or pair it with a crisp white wine to elevate your meal from simple to spectacular.
Summary
You’ve now discovered 18 crispy frisee salad recipes bursting with bold flavors to brighten your table. Whether you crave something zesty, savory, or sweet, there’s a dish here to inspire your next meal. We’d love to hear which recipe becomes your favorite—leave a comment below! If you enjoyed this roundup, please share it on Pinterest to help other home cooks find these delicious ideas. Happy cooking!
