Frisée And Celery Salad With Toasted Fennel Seed Dressing Recipes

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FRISEE SALAD WITH SHRIMP, FENNEL AND MANDARIN ORANGES



Frisee Salad With Shrimp, Fennel and Mandarin Oranges image

Provided by Sara Rimer

Categories     salads and dressings

Time 20m

Yield Ten servings

Number Of Ingredients 9

1/3 cup plus 2 tablespoons sherry wine vinegar
Salt and freshly ground pepper to taste
1 cup plus 3 tablespoons light olive oil
4 shallots, minced
1 pound shrimp, shelled, deveined and split lengthwise
2 fennel bulbs, trimmed
Juice of 1 lemon
2 heads frisee or curly endive, washed
5 mandarin oranges (or clementines or tangerines), peeled and sectioned, with pith and pits removed

Steps:

  • In a mason jar combine 1/3 cup of the vinegar with a pinch of salt and pepper. Add 1 cup of the olive oil and the shallots. Cover and shake vigorously until the dressing becomes thick. Set aside.
  • Season the shrimp with salt and pepper. In a large skillet heat the remaining olive oil until hot. Add the shrimp and saute, stirring constantly, until cooked through, 2 to 3 minutes.
  • Remove the shrimp to a bowl and toss with half of the dressing.
  • Deglaze the pan over medium heat with the remaining vinegar, scraping the bottom of the pan. Pour over the shrimp. Cover the bowl with plastic wrap and set aside.
  • Halve the fennel bulbs and cut into 1/4-inch slices. Toss with the lemon juice. In a large bowl combine the fennel, frisee, orange sections and remaining dressing. Mix in the shrimp with its dressing. Serve immediately.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 26 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 508 milligrams, Sugar 9 grams, TransFat 0 grams

FRISEE SALAD WITH WARM VINAIGRETTE



Frisee Salad with Warm Vinaigrette image

Provided by Tyler Florence

Categories     main-dish

Time 11m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons white vinegar
Sea salt and freshly ground black pepper
4 eggs
8 slices thick-cut bacon, cut into 1/2-inch pieces
2 shallots, thinly sliced
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped chives, plus more for garnish
1 large head frisee lettuce, torn into bite size pieces

Steps:

  • Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
  • Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
  • Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.

FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE



Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Mustard     Side     No-Cook     Easter     Vegetarian     Quick & Easy     Pine Nut     Fennel     Healthy     Vegan     Lettuce     Radicchio     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1/4 cup pine nuts
1 medium fennel bulb, stalks and fronds removed, and base trimmed
6 ounces radicchio, halved and thinly sliced crosswise (4 cups)
6 ounces frisée, torn into 2-inch pieces (5 cups)
1/2 cup fresh mint leaves
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon coarse-grain Dijon mustard
Salt
Freshly ground black pepper
Special Equipment
A mandoline

Steps:

  • Heat oven to 350°F with rack in middle.
  • Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
  • Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
  • Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
  • Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

FENNEL, FRISéE, AND ESCAROLE SALAD



Fennel, Frisée, and Escarole Salad image

This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.

Provided by Toni Oltranti

Categories     Salad     Side     Vegetarian     Quick & Easy     Dinner     Parmesan     Fennel     Family Reunion     Healthy     Raw     Escarole     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

3 tablespoons minced shallot
2 tablespoons fresh lemon juice (preferably Meyer lemon)
1 teaspoon red-wine vinegar, or to taste
1/2 teaspoon fine sea salt
1 small head escarole (3/4 pound), torn into bite-size pieces
1 small head frisée (3/4 pound), torn into bite-size pieces
1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
1/4 cup fine-quality extra-virgin olive oil
1 (1/2-pound) piece Parmigiano-Reggiano

Steps:

  • Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
  • Meanwhile, toss together greens and fennel in a salad bowl.
  • Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

FRISéE AND CELERY SALAD WITH TOASTED FENNEL-SEED DRESSING



Frisée and Celery Salad with Toasted Fennel-Seed Dressing image

Fennel dressing, bright with lemon juice, coats pleasantly bitter greens with an intriguing hint of licorice.

Time 30m

Yield Makes 8 servings

Number Of Ingredients 10

2 teaspoons fennel seeds, toasted
1/4 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons finely chopped shallot (1 large)
1 teaspoon salt
1/2 teaspoon sugar
1/2 pound frisée (French curly endive), torn into bite-size pieces (10 cups)
3 Belgian endives, cut crosswise into 1/2-inch-wide slices
3 celery ribs, thinly sliced crosswise (2 cups)
an electric coffee/spice grinder

Steps:

  • Grind fennel seeds in grinder until ground but not powdery. Transfer to a small bowl or cup, then stir in oil until combined. Let stand 15 minutes.
  • Whisk together lemon juice, shallot, salt, and sugar in another small bowl or cup until salt and sugar are dissolved. Stir fennel oil, then add to shallot mixture in a slow stream, whisking until combined.
  • Toss frisée, endives, and celery in a large bowl with just enough vinaigrette to coat.

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