Slightly bitter, slightly sweet, a treat for the eyes and palate.
My husband came back from the market with a head of radicchio rather than the head of purple cabbage on my list. It was a delightful mistake since I really love that colorful and slightly bitter green (is it still a green if it is purple?)
Let’s borrow from the classics
I had a bounty of frisée on hand as well, one of my favorite ingredients! It has a sturdy texture that holds up well to a warm vinaigrette. We’re all familiar with the simple but elegant Salade Lyonnaise, a bed of frisée topped with a warm vinaigrette of bacon lardons and topped with a lightly poached egg.
Make mine mushrooms
I thought it would be delicious to substitute some meaty mushrooms for the bacon and give everything a lemony lift with a fruity olive oil in the background. After prepping the vegetables, the dressing is mixed in the skillet to gently warm.
Quick and easy, and pretty enough for a dinner party
This is really quick to make, everything production line, and can stand alone at a meal if you add that egg on top. If you can’t find these greens, substitute with a sturdy green such as escarole, something with a little sass and character. The greens will wilt a bit, but not much.
Simple, delicious, pretty, and guilt-free as well.
Warm Frisée and Radicchio Salad with Lemon Vinaigrette
- 1 head frisée greens
- 1 head purple radicchio
- 10 oz. meaty mushrooms, sliced
- Zest of one lemon
- Juice of 1 charred lemon
- 2 tbsp. white wine or champagne vinegar
- 4 tbsp. fruity olive oil
- 1 tsp. Dijon mustard
- 1 tsp. native honey
- Pinch of sea salt
- Freshly ground pepper
- Charred lemon slices
- A few stalks of asparagus or green beans
- ¼ cup hazelnuts
- A few edible flowers
- Last charred lemon half to squeeze over
Prep the vegetables: Tear the frisée and radicchio leaves into bite-sized pieces. Slice the mushrooms, fairly thick. Zest one lemon and add the zest to a bowl for vinaigrette. Cut the lemon in half. Cut half the other lemon into slices for garnish and leave the other half in-tact to char.
Arrange the greens on a platter, lightly salt, and set aside.
Heat a large skillet over medium high and add a tablespoon of olive oil. Place the mushrooms, flat side down, in the skillet and cook for three or four minutes, until lightly colored. Turn, brown, then remove from the pan.
Add the slices of garnish lemon and the lemon halves, cut-side down to the pan and char them until soft and taking color. If you happen to have your grill fired up, even better! Remove from the pan.
Add the asparagus or green beans and let them color. Set aside.
You should have a nice glaze on the pan at this point. Reduce the heat to medium, add all the vinaigrette ingredients, including the zest, and whisk well to deglaze. Add the mushrooms back to rewarm, correct the seasoning. Top the salad with the mushrooms and drizzle the vinaigrette over, a little or a lot.
Garnish with the lemon slices, hazelnuts, and flowers. Add a final squeeze of the remaining charred half lemon, sea salt, and freshly ground black pepper.
To make a meal: Simply top with poached egg, or other protein!
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