Frisee lettuce isn’t always easy to come by, so if some shows up at your market, pounce at the chance to make this dazzler of a salad. Frisee, with its pale green leaves and tender leaves, is perfect for a springtime salad. Both frisee and arugula have a peppery bite, so if you can’t find frisee, use baby arugula for the whole recipe. What really makes this salad such a beauty is the fresh basil and red pepper dressing, so show it off by displaying it on a bright white serving platter.
Ingredients
1 head frisee lettuce – washed and tough core removed
4 cups baby arugula
½ cup red onion – thinly sliced in half moons
1 cup tomato – diced
2 ounces French feta cheese (or any creamy feta) – diced or crumbled
Dressing Ingredients
½ cup fresh lemon juice
¼ cup extra virgin olive oil
¼ cup roughly chopped fresh basil
¼ cup roughly chopped red bell pepper
¼ cup roughly chopped shallot
Directions
- Place all dressing ingredients in a food processor or blender and pulse until mixed and vegetables are broken down into small pieces, but not pureed.
- On a large serving dish or individual salad plates, arrange a bed of arugula topped with frisee leaves which have been gently pulled apart. Sprinkle onions, tomatoes and feta on top and drizzle with dressing.
- Serve chilled.
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