← Back to Search Results
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%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
spice Spice
by Ana Sortun
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
nigella-express Nigella Express
by Nigella Lawson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
lidias-italy Lidia's Italy
by Lidia Bastianich
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
lucid-food Lucid Food
by Louisa Shafia
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?