Search Results for “frisee

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Frisee Salad with “Burnt” Garlic Vinaigrette

Vegetables or fish dressed with warm garlicky olive oil and topped with garlic chips can be found in many regions of Spain, from Andalusi...

by Anya von Bremzen


Spinach Timbales 

These vegetable molds can be served as a light main course or appetizer with the salad, or serve them on their own to accompany roast lamb.

by Victoria Blashford-Snell and Brigitte Hafner


Poached Eggs with Frisèe

This is a favorite appetizer or light lunch dish in rural France.

by Victoria Blashford-Snell and Brigitte Hafner


Frisee Salad Lyonnaise-Style

Everything here can be done in advance—even the poached eggs, which only need to be reheated at the last moment. Don’t be intimidated by ...

by Jean-Georges Vongerichten and Mark Bittman


Heirloom Apple and Smoked Gouda Salad with Honey Wal...

Fall and winter are cold enough in the Tecate mountains to keep apple trees happy, which is very chilly indeed. Heirloom apples are usual...

by Deborah Schneider and Deborah Szekely


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 t...

by Daniel Boulud


Warm Frisée and Fava Bean Salad

A type of chicory with fine, frilly leaves and a blanched heart, frisée has a gentle bitterness that complements sweet fava beans. Look f...

by Janet Fletcher


Frisée Salad with Lardons and Poached Egg

This warm, hearty bistro classic appeals to the bacon-and-egg person in all of us. (Lardons, by the way, is French for “pieces of fried ...

by Gordon Hamersley


Sort-Of Frisee Lardon

I’ve taken my favorite bistro salad—frisée, poached egg, and bacon—and turned it into my favorite sort-of sandwich. Large chunks of baco...

by Nancy Silverton


Frisée Aux Lardons

PREP Prepare the bacon by placing the cubes in the saucepan, covering them with water, and bringing to a quick boil. When the water boi...

by Anthony Bourdain


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