- Course: Cold Appetizer, Side Dish
- Skill Level: Easy
- Cost: Moderate
- Favorited: 15 Times
- 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.