Frisée With Pickled Cherries Pistachios And Brie Food

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FRISéE WITH PICKLED CHERRIES, PISTACHIOS AND BRIE



Frisée With Pickled Cherries, Pistachios and Brie image

Sweet-tart pickled cherries are a wonderful -and unexpected-addition to any summer salad, while their acid-spiked pickling liquid makes for a stunning vinaigrette.

Provided by Mark Bittman

Time 10m

Yield 4 servings.

Number Of Ingredients 11

¾ pound sweet cherries, stemmed and pitted
1 sprig fresh tarragon
3 tablespoons balsamic vinegar
2 tablespoons red-wine vinegar
¼ cup sugar
12 black peppercorns
¼ cup olive oil
Salt and freshly ground black pepper
6 cups torn frisée
4 ounces Brie or other creamy French cheese, cut into slices or bite-size pieces
½ cup shelled pistachios.

Steps:

  • Put the cherries and tarragon in a glass jar. Put the vinegars, sugar, peppercorns, and ½ cup water in a small saucepan over high heat. Bring the mixture just to a boil so that the sugar dissolves, then turn off the heat, and let it cool slightly. Pour it over the cherries (it's fine if they're not completely submerged), and cool completely before capping and refrigerating. The cherries will be ready in a week and will last for a month.
  • Drain the cherries (reserving the liquid), and slice them in half. Whisk together the olive oil, 2 tablespoons of the cherry liquid, salt and pepper in a small bowl; drizzle it over the frisée. Scatter the cherries, Brie and pistachios over the frisée, and serve.

PICKLED CHERRIES



Pickled cherries image

Preserve the goodness of cherries by pickling them whole in vinegar, then serve with charcuterie, smoked duck salad, cheese or roast pork

Provided by Mary Cadogan

Categories     Condiment

Time 25m

Yield Makes 1 litre

Number Of Ingredients 7

175ml cider vinegar
175ml water
100g caster sugar
2 tsp coriander seed
1 tsp chilli flakes
2 bay leaves
500g cherry , see tip, below

Steps:

  • You need a 1-litre Kilner jar with a new rubber seal. Wash the seal and jar in hot soapy water and rinse well. Set the seal aside and place the jar in the oven on a moderate temperature (about 100C) for 10 mins.
  • Pour the vinegar, water, sugar, coriander seeds, chilli flakes and bay leaves into a pan. Bring slowly to the boil, stirring to dissolve the sugar. Simmer for 5 mins, then remove from the heat.
  • Fit the rubber seal onto the lid of the jar. Pack the cherries into the jar and pour over the spiced liquid while still hot. Seal the jar straight away and leave for 2 weeks before eating. Will keep in a cool, dry place for up to 1 year.

Nutrition Facts : Calories 21 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar

FRISEE SALAD WITH PISTACHIOS AND DIJON VINAIGRETTE



Frisee Salad with Pistachios and Dijon Vinaigrette image

A crisp green salad is always a good idea. Here, two pleasantly bitter chicories -- frisee and radicchio -- are tossed with aromatic tarragon, crunchy pistachios, and a bright lemon-Dijon dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 9

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

Steps:

  • 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. Drizzle dressing over salad, tossing to coat. Sprinkle with pistachios and tarragon flowers and serve.

FRISEE SALAD WITH CRANBERRIES AND PISTACHIOS



Frisee Salad with Cranberries and Pistachios image

This frisee fall salad featuring cranberries and pistachios works well as a side dish for Thanksgiving turkey or everyday seared pork chops or lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar
1/2 teaspoon sugar
Coarse salt and ground pepper
1 head endive, trimmed and sliced crosswise into 1/2-inch pieces
1 large head frisee, trimmed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup toasted pistachios, roughly chopped

Steps:

  • In a medium bowl, whisk together oil, vinegar, and sugar. Season with salt and pepper. Add endive, frisee, cranberries, and pistachios. Toss to combine; season with salt and pepper.

Nutrition Facts : Calories 181 g, Fat 12 g, Fiber 6 g, Protein 3 g

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