Make this delicious packed salad as a great way to add nutrition and variety to your meals
Frisée. I love exploring different produce, but I have to be honest. I had not heard of frisée until it was an option for my Misfits Market box. For a long time I had an aversion to cooked greens because of some unsavory experiences with creamed spinach and collards cooked over a propane heater in a galvanizing facility (random I know. I worked in the office and the guys in the plant used to bring me in a taste of their concoctions. And the occasional glass of moonshine…)
I finally got brave and started cooking greens again. I still prefer raw spinach but learning to cook with kale, chard, and more has been tasty and fun. When I saw frisée as one of the options for my produce box, I figured we ought to try it.
According to Specialty Produce, “Frisée is bright to light green at its leaf tips fading to a pale yellow to white at its core. The lacy green leaves offer a slightly bitter flavor and tender texture. The white to yellow center has a subtle crunch and offers a much milder flavor than the leaf tips.
True endives such as frisée are believed to date back to ancient Egypt, making their way to Northern Europe by 1200 A.D. The unique coloring of true endives such as frisée is achieved by tying up each loose head of the green at the leaf tip of the bunch to prevent the sun from penetrating the center. This process is called blanching and allows the core of the frisée to remain bright white to yellow while the outer leaves turn a vibrant shade of green. While able to thrive in both mild and cold climates frisée grown in cold conditions will be milder and less bitter in flavor. ”
Wilting the frisée as we do in this recipe helps with the bitterness as does the addition of vinegar. I think I may add a little stone ground mustard to the vinaigrette next time because the mustardy bite would really go well with the flavor of the frisée.
As a a leafy green vegetable, frisée is packed with beneficial nutrients. One serving meets one-third of the daily recommended amounts of folic acid, vitamin A, and vitamin C as well as small amounts of vitamin K and manganese. In a time when taking care of ourselves matters more than ever before, including superfoods like this is crucial. And tasty, so there’s that.
You may notice a slightly different way of cooking the potatoes in the recipe. Feel free to use roasted or baked potatoes if you prefer, but give this a try. It gives the potatoes some incredible melt in your mouth flavor. They absorb the flavor from the broth as it simmers away and the ghee adds a delicious buttery finish. The frisée may be the star of this dish, but the potatoes should get an award for Best Supportive Role in a salad. This salad is excellent with some grilled chicken but honestly it is filling enough to stand on its own as a meal. If you’re using it as a main dish, count on about 2 servings.
I know I keep getting on the Misfits Market train, but it has helped us increase the amount of fresh produce we eat AND gotten us out of the dreaded recipe rut. I love learning to cook new things and we definitely have this one on repeat. If you’re interested in giving Misfits a try, you can get 30% off your first box with with code COOKWME-EQ5CJS.
warm frisee salad with bacon vinaigrette
- 4-5 small potatoes cut into approx 1” chunks
- 1 cup chicken broth (vegetable broth would also work)
- 2-3 tablespoons ghee (or butter or olive oil)
- 3 tablespoons olive oil, divided
- 1 large head frisée cut into pieces
- 2 cups chopped kale
- 3 tablespoons red wine vinegar
- 3 slices thick cut bacon cut into 1/2 inch pieces
- ¼ cup diced shallots
- Add potatoes, broth, and ghee to skillet. Bring to boil, reduce heat to medium-low and allow potatoes to cook until liquid has evaporated. If potatoes are not to desired level of doneness, reduce heat, cover and cook until done. Allow potatoes to cool.
- Drizzle chopped kale with 1 T olive oil and sprinkle with salt. Massage greens for approximately two minutes. Whisk vinegar and 2 tablespoons olive oil in small bowl to blend.
- Sauté bacon in heavy large skillet over medium-high heat until golden brown, about 5 minutes. Reduce heat to medium; add shallots sauté 2 minutes. Add frisée and sauté for 2 minutes. Toss with vinegar mixture. Add potatoes to Kale mixture then toss with sautéed frisée and bacon
- Season to taste with salt and pepper. Serve warm.