Frisee Salad With Blue Cheese Walnut And Cranberry Crostini Recipes

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FRISEE SALAD



Frisee Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 ounces blue cheese, such as Cabrales, Saga, Roquefort, or Gorgonzola dolce
6-inch piece baguette
3 tablespoons champagne vinegar
2 tablespoons chopped shallot
1 tablespoon sugar
1 large egg
Kosher salt and freshly ground black pepper
4 ounces pancetta or thick-cut bacon, cut into 3/4 by 1/4-inch pieces
10 ounces frisee (French curly endive), torn into bite-sized pieces (about 10 cups)
3 radishes, thinly sliced
Candied pecans, for garnish

Steps:

  • Position an oven rack to the top position and preheat the broiler. Cut the cheese into 1/4-inch thick slices. Slice 12 long 1/2-inch diagonal slices from the baguette, then top with cheese slices. Arrange them on a baking sheet and set aside. .
  • Whisk the vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a small bowl.
  • Heat a heavy-bottomed medium skillet over medium heat and cook the pancetta, stirring occasionally, until golden, about 6 minutes. Transfer to a paper-towel-lined plate. Reserve the drippings in the skillet and reduce the heat to low.
  • Add the vinegar mixture to the drippings in the skillet, whisking constantly, until slightly thickened, 1 to 2 minutes. Remove from heat.
  • Put the frisee in a large bowl and pour the warm dressing over it and toss to coat. Season with salt and pepper.
  • Broil the bread until the cheese is just soft, about 1 minute. Transfer the salad to serving plates, then top with radishes, pecans and pancetta. Top each salad with 3 blue cheese crostini.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

BLEU CHEESE, WALNUT AND CRANBERRY CROSTINI



Bleu Cheese, Walnut and Cranberry Crostini image

I wasted no time in posting this recipe from the latest issue of Bon Appetit magazine November 2005. Served over a bed of frisee, (or not), this would make an ideal appetizer for the Holidays.

Provided by COOKGIRl

Categories     European

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9

24 slices good-quality baguette (1/4-inch slices) or 24 slices ciabatta (1/4-inch slices)
4 tablespoons walnut oil, divided
1/2 cup walnuts, toasted and coarsely chopped
1 cup blue cheese, crumbled
6 tablespoons minced shallots, divided
1/3 cup dried cranberries
6 -8 cups baby frisee, torn into thin pieces
2 teaspoons french banyuls vinegar or 2 teaspoons red wine vinegar
sea salt

Steps:

  • Preheat oven to 400 degrees. Arrange the bread slices on a baking sheet. Brush the bread slices on the top with 2 tablespoons of the walnut oil. Bake until crisp, about 5 minutes.
  • In a medium bowl, combine the toasted walnuts, bleu cheese, 4 tablespoons of shallots, and dried cranberries. Spread the mixture on the toast slices. Bake until cheese melts, approximately 4 minutes.
  • In a separate, non-reactive bowl combine the frisee, 2 tablespoons shallots, 2 tablespoons walnut oil and the vinegar. Season with sea salt and toss.
  • Serve with crostini.

Nutrition Facts : Calories 475, Fat 14.8, SaturatedFat 3.6, Cholesterol 8.4, Sodium 938.1, Carbohydrate 70.3, Fiber 5.7, Sugar 0.6, Protein 14.9

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