Frisee With Walnut Oil
Published April 21, 1990
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
- Rating
- Comments
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Ingredients
4 heads frisee or 2 heads regular chicory (curly endive)
4 tablespoons chopped scallions
2 tablespoons white wine vinegar
1 tablespoon grainy mustard
5 tablespoons walnut oil
Salt and freshly ground black pepper
Nutritional analysis per serving (4 to 6 servings)
2 grams carbs; 114 calories; 3 grams monosaturated fat; 7 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 2 grams fiber; 147 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using frisee, rinse it, dry it, remove the cores and tear into bite-sized pieces. If frisee is unavailable and you are substituting large heads of chicory, remove the green outer leaves and reserve them for another use. Use only the sweeter yellow and white leaves for the salad. Rinse and dry them and tear into bite-sized pieces. Place in the salad bowl and toss with the scallions.
- Step 2
Combine the vinegar and mustard and beat until blended. Add the oil and beat until the dressing is smooth. Pour over the salad, toss, season with salt and pepper, toss again and serve.
Private Notes
Comments
This was great! Finally, a frisee salad that is just...a salad!