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
WebstaurantStore Food Stylist
Total Time: 20 minutes
- 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
- 4 oz. dried cranberries, such as Craisins
- 4 oz. roasted and salted macadamia nuts, coarsely chopped
- Pea shoots or microgreens, for garnish
- In a small bowl, combine lemon juice, maple syrup, salt, and Aleppo pepper. Slowly whisk in the oil and adjust seasoning to taste.
- In a large bowl, combine the radicchio, frisee, and celery. Lightly dress with the dressing.
- Divide the ricotta salata and radishes between 4 plates. Top with radicchio mixture, cranberries, and macadamia nuts.
- Garnish with pea shoots. Drizzle some dressing over the radishes and around the rim of the plate. Serve with remaining dressing.
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.