Frisée is actually not a lettuce, but a relative to endives and chicory. It is very high in folic acid (great for pregnant moms), and being a rather bitter green it is cleansing to the liver. Frisée also has a nutty flavor, which can be enhanced by adding toasted nuts or seeds. Adding a touch of sweetness with the apples and apple dressing helps balance out the bitterness making this a mouth-watering salad! (I’ve also made this without the apple slices and enjoyed it simply with the dressing and pecans).
The apple vinaigrette is also great on my roasted butternut squash and pumpkin seed salad .
- 1 Head Frisée
- 1 Granny Smith Apple, peeled, cored and sliced into thin strips
- 1/2 cup toasted pecans
- Optional: thin shavings of a firm or semihard cheese like Tomme de Savoie or Parmigiano
- Apple Vinaigrette
- 1 granny smith apple, peeled and cored
- 4 Tbsp apple cider vinegar
- 2 Tbsp dijon mustard
- 1/2 cup olive oil
- 300 degrees in oven for 10 min, watch to make sure they don't burn
- In a blender or food processor, combine 1 peeled apple, olive oil, mustard, vinegar and salt and pepper until creamy.
- Discard tough outer leaves of frisée along with any browned leaves.
- Tear the best leaves into bite sized pieces.
- Add apple slices to the greens and toss with vinaigrette and pecans.
- Serve immediately.
- This will make extra dressing to save for the week in the fridge.