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Frisee Salad with Pistachios and Dijon Vinaigrette
Posted in Nourishment for the Body » Eat It on Saturday, March 29, 2014 Frisee Salad with Pistachios and Dijon Vinaigrette
12 ounces frisee (1 to 2 bunches), stems trimmed, leaves torn into 3-inch pieces (about 15 cups) 1/2 small head radicchio, preferably Treviso, cored and thinly sliced (about 3 cups) 2 tablespoons fresh tarragon leaves, plus tarragon flowers (optional) 2 teaspoons Dijon mustard 1 tablespoon fresh lemon juice 1/4 teaspoon sugar 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 1/2 cup shelled raw pistachios
Combine frisee, radicchio, and tarragon leaves in a serving bowl. In a small bowl, whisk together mustard, lemon juice and sugar. Slowly whisk in oil; season with salt and pepper. Dizzle dressing over salad, tossing to coat. Sprinkle with pistachios and tarragon flowers and serve.
Serves 8. |
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