Frisee Salad with Roasted Garlic Dressing
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 247
- Total Fat
- 24
- Saturated Fat
- 3
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 302
- Total: 30 min
- Prep: 30 min
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.