Recipe courtesy of Bobby Flay

Frisee Salad with Roasted Garlic Dressing

Name: Frisee Salad with Roasted Garlic Dressing
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 8 cloves garlic, roasted and peeled; 3 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 tablespoon fresh lime juice; Salt and freshly ground black pepper; 1/2 cup olive oil; 1/2 pound frisee, washed, dried and torn into bite-sized pieces; 1/4 cup Roasted Garlic Vinaigrette; Salt and freshly ground black pepper; 3 plum tomatoes, quartered; Parmigiano-Reggiano, thinly shaved; 1/2 red onion, thinly sliced; Chopped cilantro

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Level: Easy
Total: 30 min

Prep: 30 min

Yield: 4 to 6 servings

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Ingredients

Roasted Garlic Vinaigrette:

8 cloves garlic, roasted and peeled

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon fresh lime juice

Salt and freshly ground black pepper

1/2 cup olive oil

Frisee Salad:

1/2 pound frisee, washed, dried and torn into bite-sized pieces

1/4 cup Roasted Garlic Vinaigrette

Salt and freshly ground black pepper

3 plum tomatoes, quartered

Parmigiano-Reggiano, thinly shaved

1/2 red onion, thinly sliced

Chopped cilantro

Directions

For the vinaigrette:
Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
For the salad:
Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat.
Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate. Garnish with shaved cheese and chopped cilantro. Drizzle with the remaining vinaigrette and serve.

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Show: Grill It! with Bobby Flay

Episode: Andouille Sausage

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