Frisée Salad With Asparagus and Prosciutto

The prettiest, most elegant, French-inspired salad
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Frisee Salad

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Top crunchy frisée salad with a warm mustard vinaigrette, poached eggs, and salty prosciutto.

This recipe is courtesy of Parma Crown.

4
Servings
386
Calories Per Serving
Deliver Ingredients

Ingredients

  • large shallots, peeled and quartered
  • 6  Tablespoons  extra-virgin olive oil
  • 1  Teaspoon  white vinegar
  • eggs
  • 8  Ounces  asparagus, cut into 2-inch pieces
  • 1  Tablespoon  yellow mustard seeds
  • 2  Tablespoons  vegetable stock
  • 1  Tablespoon  lemon juice
  • 2  Teaspoons  grain mustard
  • 1  Teaspoon  red wine vinegar
  • heads frisée salad, washed and cut into pieces
  • slices Prosciutto di Parma

Directions

Heat the oven to 400 degrees F.

In a small ovenproof pan set over high heat, sauté the shallots in 1 tablespoon of the olive oil until they begin to sizzle. Sprinkle with salt. Cover with lid or foil and bake in the oven for 10-15 minutes, until just tender. Remove from the oven and cool.

In a large saucepan, bring water to a simmer. Add white vinegar. One by one, crack the eggs into the water, and poach until the whites are cooked. Remove from the water and place in a bowl of ice water to cool.

In a medium pan over high heat, add the remaining olive oil and heat until shimmering. Add the asparagus and cook for 3-5 minutes, until lightly browned. Add roasted shallots to the asparagus and cook together for 30 seconds. Take the pan off the heat and add the mustard seeds. Toast for 30 seconds. Add stock to prevent further browning. Stir in lemon juice, mustard, and red wine vinegar.

On a large plate, dress the salad with warm mustard vinaigrette, and top with asparagus, shallots, slices of prosciutto, and poached eggs.

Nutritional Facts

Total Fat
36g
51%
Saturated Fat
7g
29%
Cholesterol
71mg
24%
Carbohydrate, by difference
5g
4%
Protein
11g
24%
Vitamin A, RAE
5µg
1%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
33mg
3%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
22mg
7%
Niacin
2mg
14%
Phosphorus, P
115mg
16%
Selenium, Se
7µg
13%
Sodium, Na
64mg
4%
Water
45g
2%
Zinc, Zn
1mg
13%

Frisée Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Frisée Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.