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Red Bell Pepper and Frisée Salad Recipe-4358

Photo by: Joseph De Leo
Comments: 0


Yield: Makes 4 to 6 servings


  • 5 tablespoons extra virgin olive oil
  • 1½ tablespoons sherry vinegar
  • 1 teaspoon piment d’Espelette (see note)
  • 2 garlic cloves, peeled and finely chopped
  • Coarse sea salt or kosher salt
  • ½ pound frisee, white and light yellow parts only
  • 2 red bell peppers, cored, seeded, and diced
  • 2 bunches scallions, trimmed and thinly sliced
  • 1 small red onion, peeled and thinly sliced
  • ½ cup fresh flat-leaf parsley leaves


1. In a small bowl, whisk together the olive oil, vinegar, piment d’Espelette, and garlic. Season to taste with salt.

2. In a large salad bowl, toss together the frisée, bell peppers, scallions, onion, and parsley. Add the vinaigrette and toss to combine. Adjust the seasoning if necessary.


Piment d’Espelette is a spicy red pepper powder from the Basque region of France, where it is used in everything from sausages and hams to eggs, vegetables, and meat dishes.

© 2006 Daniel Boulud Ltd.

Note from Cookstr's Editors

Nutritional information is based on 6 servings, and includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

137kcal (7%)
70mg (7%)
72mg (120%)
203mcg RAE (7%)
0mg (0%)
317mg (13%)
2g (8%)
12g (18%)
1mg (7%)

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