frisée salad with creamy truffle vinaigrette
(1 rating)
This recipe came from vegetarian times magazine. and it is a very refreshing and filling meal or starter for a dinner party or brunch. and can be changed up using different fresh seasonal veggies.
(1 rating)
Ingredients For frisée salad with creamy truffle vinaigrette
- DRESSING
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2 Tbspvegan mayonnaise or regular
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1 1/2 tspwhite truffle oil
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1 1/2 Tbspchopped fresh chives
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1 1/2 tspdijon mustard
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1/4 tspsherry vinegar
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2 Tbspolive oil
- SALAD
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3 lgyukon gold potatoes, diced
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2 Tbspcanola or safflower oil
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8 cfrisée lettuce, leaves left whole(2 heads)
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2 mdtomatoes, cut into wedges
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1 bunchfrench breakfast radishes or red radishes, quartered lengthwise (1 cup)
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1 croasted pistachios, crushed
How To Make frisée salad with creamy truffle vinaigrette
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1To make Dressing: Whisk together mayonnaise, truffle oil, chives, mustard, and vinegar in bowl. Whisk in olive oil. Season with salt and pepper, if desired.
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2To make Salad: Preheat oven to 400°F. Toss potatoes with canola oil on baking sheet, then spread into single layer, and season with salt and pepper, if desired. Bake 25 minutes, or until golden brown, turning occasionally.
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3Toss frisée with Dressing. Arrange potatoes on platter, top with frisée, and garnish with tomatoes, radishes, and pistachios.
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