What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Frisée Blueberry Pistachio Salad! Have you tried frisée lately? This member of the lettuce family offers a slightly bitter bite, which is why it’s a good idea to pair it with some form of sweetened fruit. The appealing curlicue tendrils have a crunchy texture as well as upstanding hardiness. That factor alone is important since it translates to the ability to withstand a creamy dressing without turning it to mush. Should one desire, adding a robust bleu cheese, blackened bacon strip, or scattering salty capers among the sturdy leaves, permits a heavier dressing in short order. So you see, the question remains: to frisée or not to frisée.
FRISÉE BLUEBERRY PISTACHIO SALAD
1 bunch frisée, stems trimmed, leaves gently torn
2-3 radishes, thinly sliced
1 tablespoon red onion, slivers
1/4 cup blueberries
2 tablespoons fresh tarragon leaves
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon sugar
1/4 cup olive oil
1/8 teaspoon kosher salt
1/8 teaspoon cracked black pepper
1/4 cup pistachios, roughly chopped
Divide salad plates with frisée. Arrange sliced radishes, red onion slivers, blueberries, and tarragon leaves around frisée leaves. In a small bowl, whisk together Dijon mustard, lemon juice, and sugar. Slowly, whisk in olive oil. Season with kosher salt and cracked black pepper. Drizzle dressing over salads; tossing to coat. Sprinkle with chopped pistachio nuts. Serve chilled.