May and June are the months for frisée – but this salad works just as well with mixed leaves – and because of the apple it goes well with pork, especially, for example, with Nick, Bob and Mark pork pie.
In the autumn and winter you could substitute frisée for puntarelle.
For more about frisée and some other ideas for what to do with it, follow this link.
Recipe for Fabulous Fantastical Frisée Salad
- 1 large head of frisée or 2 bags mixed leaf (include red leaves to get the bitterness of the frisée)
- 50g/2 oz pecans, chopped
- handful of croûtons
- 1 apple
- handful (25g/1 oz) torn fresh sage (or you can use fried sage – go here to find out how)
Ingredients for the dressing
- 8 tbsp olive oil
- 8 tbsp walnut oil
- 4 tbsp cider vinegar
- 4 tbsp runny yoghurt
- smoked salt and Indonesian long black pepper
- Dry fry (why? go here to find out) the pecans with some smoked salt.
- Make the dressing.
- Core and slice the apple.
- Mix together with the rest of the salad ingredients.
This post is dedicated to Amelia Blair.