Frisée-Parsley Salad Recipe
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Chef Traci Des Jardins gave us this recipe. It’s simple, straightforward, and goes perfectly with her short ribs.
INGREDIENTS
- 1 medium head frisée, trimmed and washed
- 1/2 bunch fresh chives, minced
- 1/2 bunch fresh Italian parsley, leaves picked and washed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
INSTRUCTIONS
- Combine frisée, chives, and parsley in a medium bowl and toss well.
- In a separate small nonreactive bowl, whisk together oil and vinegar, and season with salt and freshly ground black pepper.
- Add dressing to greens and, using clean hands, toss to coat evenly. Taste and adjust seasoning as necessary.
Lovely salad. I have added pomegranate seeds to this with great results from the contrast with the slightly bitter frisee.