Frisee And Baby Spinach Salad Food

ABSOLUTELY FABULOUS FRISE-EASY SALAD

Steps:

• Cut goat cheese into 4 equal portions and reserve.
• Divide the frisee among 4 plates. Scatter the cucumber, chives, tomatoes, nuts, onions and tarragon equally among the portions of lettuce. Crumble a 2-ounce portion of cheese over each salad.
• Place shallot in a small bowl with vinegar and lemon juice. Let vinegar stand 5 to 10 minutes. Whisk in extra-virgin olive oil in a slow stream. Drizzle dressing over each salad, then season with salt and pepper.

WARM BEET SALAD WITH SPINACH AND RED ONION

Steps:

• Bring a couple of inches of water to a boil in a large pot fit with a steamer basket. Peel beets and slice into horizontal rounds, 1/4 inch thick. Arrange in the steamer basket, fit pot with a lid and reduce heat to medium. Steam for about 10-12 minutes, tossing once during cooking. Remove from heat when beets are tender. Meanwhile, cut onion in half again to form two quarters. Thinly slice. Make dressing by mixing vinegar with olive oil and adding salt and pepper to taste. When beets are done, toss while still warm with spinach, onions and dressing. Adjust seasoning if necessary with salt and pepper.

FRISEE AND BABY-SPINACH SALAD

Steps:

• For complete instructions, visit the original site at https://www.marthastewart.com/332656/frisee-and-baby-spinach-salad

WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE

Steps:

• Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
• Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
• Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
• Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
• Cut the ficelle into 16 thick little slices
• To Assemble:
• Warm plates in a low oven.
• Have all components prepped in advance.
• In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
• Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
• In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
• Arrange croutons over the salad. Garnish with coarsely chopped herb confetti

BELGIAN ENDIVE, FUYU PERSIMMON, AND BABY SPINACH SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• In small bowl, whisk together stock and cornstarch. In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt.
• In medium saucepan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and sauté until soft, about 30 seconds. Stir in stock-cornstarch mixture and bring to boil. Reduce heat to moderate and simmer until thickened, about 5 minutes. Stir in soy sauce mixture and return to boil. Remove from heat and refrigerate until cool.
• On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim. In large bowl, combine frisée and baby spinach. Add vinaigrette and toss to coat. Divide among plates, placing one mound in center of each. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

BISTRO SALAD

Steps:

• Combine vinegar, mustard, sugar and shallots. Add oils slowly, blending to emulsify.
• Add in herbs and adjust seasonings.
• Then toss with salad
• Plate with bacon and Bleu Cheese on top.
• Place sunny side up quail egg on top of salad.