Top Rated Frisée Recipes

Orange-Fennel Salad
By
My mother made a simple cousin of this salad: thinly sliced carrots dressed with orange juice. In Sicily, this classic salad would be a pure but simple combination of fennel, orange, and black olives. I omit the olives, and add pecans for a great crunch, and I season the dressing with paprika and fennel seed to heighten the flavor. If they’re in season, add some pomegranate seeds; their tart flavor complements the fennel perfectly and they’re packed with healthy antioxidants. Look for different winter oranges, too. Cara Cara, maybe, or blood oranges — which are a very Sicilian ingredient — are beautiful in the salad. Excerpted from MARCUS OFF DUTY: THE RECIPES I COOK AT HOME © 2014 by Marcus Samuelsson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved Click here for more of our best salad recipes.
View Recipe
4

Cucumber Carpaccio
This recipe is all about good-quality ingredients and showing them off. Find some nice, juicy, ripe tomatoes at the farmers market and show them some love. This simple salad is a testament to the bounty of summer produce. See all cucumber recipes.
View Recipe
4

Kabochas
Here’s a great, seasonal starter for two that’s quick and easy to make. (You could even use a toaster oven to make this.) Goat cheese is browned on top of slices of kabocha squash, and paired with a simple salad of frisée.
View Recipe
4

Created by chef Michel Richard at his Las Vegas restaurant Central at Caesars Palace, these deviled eggs have a little bit of Dijon mustard in them for a spicy touch, sour cream for a rich taste, and anchovies for a salty finish. 
View Recipe
4

Pomelo Scallops
Pomelo, a large citrus fruit similar to grapefruit, is paired with perfectly seared scallops in this refreshing seafood appetizer dish that's perfect for an elegant backyard grill party. Look for fresh diver scallops, if possible, which have superior texture and flavor to frozen scallops. See all scallop recipes.
View Recipe
4

This dish has the perfect balance with vegetables and meat. It takes little time to prepare, so don't fret! 
View Recipe
4

Shrimp and Avocado
One of the greatest tricks to a dinner party is finding menu items that look impressive without actually taking much work. This simple appetizer fits the bill — it only requires a few minutes of prep, but by showcasing it in the avocado shell you get a unique presentation that will wow any guests. Check out Everything You Want to Know About Avocados.
View Recipe
2.727275

by
Marcia Kiesel
The Odeon, in New York City, which opened in 1980, foreshadowed the bistro trend of the late Nineties. The restaurant has had this classic salad on its menu from day one.
0

by
Melissa Rubel Jacobson
Plus: F&W's Salad Primer
0

by
Melissa Rubel Jacobson
Plus: F&W's Salad Primer
0

by
Claudine Pépin
0