Winter Salad with Frisee: WebstaurantEats Recipes

Try adding a fresh, new salad to your menu with this combination of frisee, radicchio, and colorful watermelon radishes. Lightly dressed in a lemon juice and maple syrup vinaigrette, this salad gets it's crunch from roasted macadamia nuts.

What is Frisee?

Frisee (pronunced free-zay) is a type of endive with a curly, frond-like texture. It has a slightly bitter taste complemented by the lemony dressing in this recipe.

Winter Salad with Frisee, Radicchio, Celery, and Watermelon Radishes

Recipe by:

Ronne Day

WebstaurantStore Food Stylist

Serves: 4

Total Time: 20 minutes

Lemon Juice

Ingredients

  • 2 Tbsp. lemon juice
  • 2 Tbsp. maple syrup
  • 1/2 tsp. Aleppo pepper
  • 1/2 tsp. kosher salt
  • 1/4 cup olive oil
  • 2 cups bite-sized pieces of radicchio, avoiding the bitter white center of the leaves
  • 2 cups bite-sized pieces of frisee
  • 2 medium celery stalks, cut into 2” julienne (about 3/4 cups)
  • 4 oz. ricotta salata, crumbled
  • 1 cup thinly sliced watermelon, Easter egg, or red radishes
    • Black Pepper
  • 4 oz. dried cranberries, such as Craisins
  • 4 oz. roasted and salted macadamia nuts, coarsely chopped
  • Pea shoots or microgreens, for garnish

Directions

  1. In a small bowl, combine lemon juice, maple syrup, salt, and Aleppo pepper. Slowly whisk in the oil and adjust seasoning to taste.
  2. In a large bowl, combine the radicchio, frisee, and celery. Lightly dress with the dressing.
  3. Divide the ricotta salata and radishes between 4 plates. Top with radicchio mixture, cranberries, and macadamia nuts.
  4. Garnish with pea shoots. Drizzle some dressing over the radishes and around the rim of the plate. Serve with remaining dressing.

Finished Dish

The addition of Aleppo pepper and ricotta salata make this salad flavorful and unique. We recommend following the recipe for the best results, but if you can't find these specialty ingredients, you can substitute crushed red peppers and feta cheese. Queso fresco or chevre will also work well in this salad. You can find other recipes like this on the WebstaurantStore Instagram.

Winter Salad with Frisee, Radicchio, Celery and Watermelon Radishes
Posted in: Recipes|By Michale LeRoy
The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.

Related Resources

  • Chipotle-Maple Glazed Turkey Recipe: WebstaurantEats Recipes

    Whether you're serving Thanksgiving dinner for a crowd or having a small get-together with friends, we have the perfect Thanksgiving turkey recipe to create a show-stopping centerpiece. Our chipotle-maple glazed turkey recipe features a fusion of sweet and spicy flavors that is sure to be a real crowd-pleaser. Chipotle-Maple Glazed Turkey with Herb Butter Recipe Recipe by: Ronne Day WebstaurantStore Food StylistServes: 6 - 8 Total Time: 3 to 3 ½ hours Ingredients 8 oz. unsalted butter 2 tsp. finely chopped cilantro 2 tsp. thinly sliced chives 2 tsp. finely chopped tarragon ½ tsp. finely chopped sage Kosher salt ¼ tsp. Chipotle pepper flakes ½ cup maple syrup 3 Tbsp. finely chopped chipotle in adobo sauce 2 Tbsp. olive oil 1 12 – 14lb. fresh turkey (neck and giblets reserved) 2 quarts turkey stock or chicken broth 1 bay leaf 1 large carrot, chopped 2 stalks celery, chopped 1 small sweet onion, chopped 1 cup dry white wine 6 Tbsp. corn starch ½ cup heavy cream Directions Position a rack in the center of the oven and heat the oven to 425°. Line a rimmed sheet pan with aluminum foil and place a rack on top of the foil. In a small bowl, combine the butter, herbs, 1 tsp. salt, and ¼ tsp. chipotle pepper flakes. Combine maple syrup, chipotles, 1 Tbsp. oil, and ½ tsp. salt in a small sauce pan. Warm the mixture until the salt has dissolved. Reserve ¼ cup of the mixture. Working slowly and carefully, loosen the skin over the turkey breast and around the thighs and drumsticks. Rub 6 Tbsp. of the butter in between the skin and meat. Truss the bird and place it on the baking rack, pat the skin dry and lightly brush with the glaze, then lightly season with salt and pepper. Roast for 10 minutes, then rotate the bird and continue roasting for another 10 minutes. Lower the heat to 325°. Continue roasting the turkey, rotating and glazing every 15 minutes until the glaze is gone and the thigh has an internal temperature of 165°. Meanwhile in a large heavy-duty pot, heat the remaining 1 Tbsp. oil over medium-high heat and add the neck and giblets. Saute until golden brown. Remove the liver, then add the mirepoix (carrot, celery, and onion). Continue to saute until the vegetables are beginning to brown. Add the wine to deglaze the pan, scraping up the brown bits from the bottom. Bring to a boil and continue to cook for 5 - 10 minutes until wine is fully absorbed. Add the stock or broth, bring it to a boil, and then reduce to a simmer for 1 ½ hours. Remove and finely chop the neck, giblets, and the liver and set them all aside. Strain the broth and wipe out the pot. Then return the broth to the pot and keep warm. Shortly before the turkey is finished, bring the broth to a boil. Combine the cornstarch, cream, and ½ cup water and slowly whisk the mixture into the broth. Whisk in the reserved chipotle mixture, the chopped-up neck, giblets, and liver, and 2 Tbsp. of the butter as well. Season the broth to taste. When the turkey is finished roasting, transfer it to a large cutting board, preferably with a trough, and tent with foil for 10 minutes to let the meat rest. Pour the pan juices and any brown bits into the gravy. Remove the wings and the legs, separating the drumsticks from the thighs. Slice the breast and arrange the pieces and slices on a serving platter. Gently warm the remaining butter, drizzle some over the meat, and serve with the remaining butter and gravy. Finished Product The aromas that fill your kitchen once your maple glazed turkey is ready to serve will be nearly irresistible to your guests. Just be sure you have the perfect wine selection to serve with your Thanksgiving dinner as well! You can find more recipes like this one on the WebstaurantStore Instagram.

  • Chocolate Pear Cake with Salted Caramel: WebstaurantEats Recipes

    Warm up your holiday party this year with a cake that is sure to get attention. This spicy chocolate cake is packed with unique flavors! You'll catch hints of sweetness, some tartness, and savory notes with a bit of a kick right at the end. Your guests will be talking about your dessert from the moment you cut the cake to the moment when there isn’t a single crumb left on the plate! “Hot” Chocolate Pear Cake with Salted Caramel Recipe Recipe by: Ronne Day WebstaurantStore Food Stylist Serves: 8 – 10 Total Time: 2 – 3 hours Ingredients 1/2 cup butter; Additional butter needed for greasing the pan 1/2 cup Dutch cocoa powder; Additional cocoa powder needed for dusting the pan 1 1/4 cups cake flour 3/4 tsp. baking powder 1/4 tsp. baking soda 1 1/4 tsp. Kosher salt 1 1/2 cups sugar 3/4 tsp. vanilla extract 1/4 tsp. freshly ground nutmeg 1 Tbsp. olive oil 2 eggs 1 cup buttermilk 1/2 cup finely chopped Mexican chocolate with chiles, such as Taza chocolate 3/4 to 1 lb. Seckel or small red Anjou pears, halved, cored, cut into quarters, then sliced into fans 4 cups water 2 cups white wine 3 Tbsp. lemon juice 3-1/2 oz. (7 Tbsp.) unsalted butter 1-3/4 cups packed dark brown sugar 3/4 cup whipping or heavy cream 1 tsp. flaky sea salt for finishing (kosher salt may be used instead) Directions For the Cake Butter a 9” springform pan and line the bottom and side with parchment paper. Butter and dust the parchment on inside of the pan with cocoa powder. Place a rack in the center of the oven and heat the oven to 325 degrees Fahrenheit. Place a large sheet pan lined with parchment on a lower rack to catch any dripping. In a medium bowl, sift or whisk the flour, cocoa powder, baking powder, baking soda, and 1/4 tsp. salt. Using a paddle attachment on your stand mixer with a medium bowl, combine 1 cup sugar, 1/2 cup butter, vanilla, and nutmeg, and beat on low to combine. Add the oil and beat on medium-low speed until thoroughly combined (about 1 minute). Working alternately, add about 1/3 of the flour mixture, then about 1/3 of the buttermilk until both have been fully incorporated. Scrape the sides and bottom as necessary. Add the eggs one at a time until fully incorporated. Mix in the chocolate pieces. Pour the batter into the springform pan and smooth the top with a small offset spatula or the back of a spoon. Bake the cake for 30 minutes on the center rack, then rotate and continue to bake until a toothpick comes out clean (about 50 minutes to an hour). For the Pears While the cake is baking, combine 4 cups of water, wine, lemon juice, and remaining 1/2 cup of sugar in a large skillet and bring to a boil. Reduce to medium low and add the pears. Poach the pieces until just tender (about 20 - 35 minutes). Remove the pears from the poaching liquid and transfer them to a sheet pan lined with parchment. Set them aside. For the Sauce In a medium saucepan, combine the unsalted butter, dark brown sugar, cream, and 1 tsp. salt. Bring to a boil over medium-high heat and reduce to a simmer. Cook the sauce, stirring occasionally, until glossy and thick (about 6 to 8 minutes). Allow to cool for at least 1 hour. The caramel thickens as it cools. You can make it a few hours ahead and keep it at room temperature; it can also be refrigerated for up to 1 week and gently reheated before serving. Plating When the cake is finished baking, transfer it to a cooling rack and allow it to cool for 20 minutes. Remove the side of the springform pan and gently peel off the parchment. Invert the cake onto a rack and remove the pan bottom and parchment. Invert the cake onto a serving plate and arrange the poached pears on top. Drizzle it with some of the caramel. Finished Dish Add the perfect finishing touch to your chocolate pear cake by sprinkling flaky sea salt on top. Serve your delicious cake with the remaining caramel sauce on the side for your guests to enjoy! You can find more recipes like this on the WebstaurantStore Instagram.

  • Coq au Vin Pot Pies: WebstaurantEats Recipes

    Coq au vin is a dish that originated in France and is made up of braised or roasted chicken, wine, lardons, mushrooms, and sometimes garlic. Our recipe for coq au vin is a version of the delicious dish with a comfort food twist. These individual pot pies are simple to prepare by using mise en place and can be made in advance to save you time in the kitchen! This entree will introduce your guests to French cooking and also delight their taste buds. Coq au Vin Pot Pie Recipe Recipe by: Ronne Day WebstaurantStore Food Stylist Serves: 4 Total Time: 1.5 to 2 hours Ingredients 1 sheet puff pastry, thawed 1 egg, beaten A dash of kosher salt A dash of freshly ground black pepper 1 Tbsp. butter 1 Tbsp. olive oil 14.4 oz. package of pearl onions, thawed and patted dry 2 Tbsp. finely chopped garlic 1 cup white wine 3 1/4 cups chicken stock 2 tsp. thyme leaves, plus sprigs for garnish 3 carrots, in oblique cuts, about 1 1/2 cups 8 oz. small button mushrooms, trimmed, and cut into quarters 3 Tbsp. cornstarch 1 lb. of rotisserie chicken meat, about 2/3 of a chicken Directions For the Pot Pies Position a rack in the center of the oven and heat the oven to 425 degrees Fahrenheit. Combine the egg with 1 Tbsp. of water to make an egg wash. Gently roll the sheet of puff pastry into a 9 1/2" x 9 1/2" square, then cut it into four equal squares. Transfer the squares to a baking sheet lined with parchment paper. Brush each square with egg wash and sprinkle with salt and pepper. Using an extra small biscuit cutter or tiny cookie cutter, make 3 vents in each square. Move the baking sheet to the oven and bake for 8 to 10 minutes, until pastry is puffed up and golden brown. Remove from the oven and set aside. For the Chicken Coq au Vin In a 6 quart pot, combine the butter and oil, and cook over medium heat until the butter has melted. Add in the garlic and onions and saute for about 3 minutes or until the onions start to brown. Pour in the wine and continue to cook for 5 to 7 minutes or until most of the wine has been absorbed. Add 3 cups of stock and the carrots, and bring to a boil. Combine the mushrooms with the stock and continue to cook for 5 more minutes. Slowly add in the chicken, 2 tsp. thyme, 1/2 tsp. salt and 1/4 tsp. pepper and continue to cook for another 3 minutes. In a separate bowl, combine the cornstarch with the remaining 1/4 cup of chicken stock. Lower the heat to a simmer and gently stir in the cornstarch slurry until the mixture has thickened, about 1 minute. Plating Season the coq au vin to taste. Divide among 4 16 oz. ramekins. Top with the pastry squares. Finished Dish Complete the coq au vin recipe by placing the remaining sprigs of thyme on top of each pot pie and serve to your guests to enjoy. Everyone will fall in love with this simple alternative home style French dish! You can find other recipes like this on the WebstaurantStore Instagram.

    • Shop Now

    Archives

    Webstaurant TVProduct demonstrations, how-to's, & descriptions ArticlesIn-depth information and tips for running a successful restaurant Buying GuidesTools to help you find the perfect product for your business