Frisee and Endive Salad with Olive Vinaigrette Recipe

Name: Frisee and Endive Salad with Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tbs. sliced almonds; 4 cups trimmed frisee leaves (12 oz.); 2 heads Belgian endive (8 oz.), leaves thinly sliced; 2 stalks celery, cut in thin, 3-inch-long strips; 3 Tbs. olive oil; 1 Tbs. red wine vinegar; 1/2 Tbs. fresh lemon juice; 1 clove garlic; 1/2 cup pitted kalamata olives, coarsely chopped; ⅛ cup chopped parsley

Servings: persons

6 Tbs. sliced almonds
4 cups trimmed frisee leaves (12 oz.)
2 heads Belgian endive (8 oz.), leaves thinly sliced
2 stalks celery, cut in thin, 3-inch-long strips
3 Tbs. olive oil
1 Tbs. red wine vinegar
1/2 Tbs. fresh lemon juice
1 clove garlic
1/2 cup pitted kalamata olives, coarsely chopped
⅛ cup chopped parsley

1
To make Salad: Toast almonds in heavy-bottomed small skillet over medium heat, stirring often, 5 to 7 minutes, or until golden.
2
Set aside.
3
Combine frisee, endive and celery in large bowl; toss to mix.
4
To make Vinaigrette: Put olive oil, vinegar, lemon juice, garlic, and pepper to taste in blender or food processor, and blend until smooth.
5
Add olives and parsley, and pulse to combine.
6
Add dressing to greens, and toss well.
7
Divide salad among serving plates, and sprinkle each with almonds.

1551

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 Tbs. sliced almonds, 4 cups trimmed frisee leaves (12 oz.), 2 heads Belgian endive (8 oz.), leaves thinly sliced, 2 stalks celery, cut in thin, 3-inch-long strips, and more.

Yes, Frisee and Endive Salad with Olive Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Frisee and Endive Salad with Olive Vinaigrette

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