Red Bell Pepper and Frisée Salad
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.
Makes4 to 6 servings
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursecold appetizer, side dish
Dietary Considerationcold appetizer, side dish
Taste and Texturegarlicky, herby, tangy
Type of Dishfirst course salad
- 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
In a small bowl, whisk together the olive oil, vinegar, piment d’Espelette, and garlic. Season to taste with salt.
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.
2006 Daniel Boulud Ltd.