Cooking Techniques 7 Ways to Make a Classic Frisée Salad The best recipes for the crunchy bistro salad. By F&W Editors Updated on July 17, 2022 Share Tweet Pin Email Bitter, crunchy and tangy, the frisée salad is greater than the sum of its simple parts. All you need are some good, curly leaves, an easy vinaigrette and a few other ingredients (poached egg and lardons being the classic accessories) to make a gorgeous, flavor-packed salad worthy of an elegant dinner party or a luxe lunch for one. Here, our best recipes for this time-tested bistro stalwart. Arugula and Frisée Salad with Peas, Pistachios, and Pecorino The bright spring flavors of peas and mint convey an Aries kind of energy. Adding salty roasted pistachios and shavings of Pecorino Romano cheese to the salad provides a great nuttiness. Get the Recipe: Arugula and Frisée Salad with Peas, Pistachios, and Pecorino Frisée Salad with Warm Bacon Vinaigrette This delicious, understated salad is nothing more than frisée, bacon, and sautéed shallot tossed in a basic dressing of olive oil, red wine vinegar, and warm bacon fat. Get the Recipe: Frisée Salad with Warm Bacon Vinaigrette Bacon Recipes for BLTS, Burgers, and Beyond Morel and Asparagus Salad with Frisée and Butter Lettuce This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuces. Pair it with a German Riesling, which works well with both the earthy mushrooms and the green flavors of the asparagus. Get the Recipe: Morel and Asparagus Salad with Frisée and Butter Lettuce Frisée Salad with Pears, Blue Cheese, and Hazelnuts Bartlett pears, crumbled blue cheese, and roasted, salted hazelnuts offer a lovely variety of textures and flavors to counterbalance the combination of frisée, endive, and radicchio, all accented with a vinaigrette made of hazelnut oil and red wine vinegar. Get the Recipe: Frisée Salad with Pears, Blue Cheese, and Hazelnuts Why It's OK to Eat Moldy Blue Cheese Salad of Mixed Greens with Grilled Peaches and Cabrales Cheese © Catherine Ledner 2004 F&W Best New Chef Bradford Thompson combines Spanish blue cheese, toasted walnuts, and sweet, drippy peaches with frisée for a delicious salad. Get the Recipe: Salad of Mixed Greens with Grilled Peaches and Cabrales Cheese Warm Mushroom and Bacon Salad Chef Marc Murphy tosses earthy sautéed oyster and cremini mushrooms into a classic frisée salad studded with bits of crispy bacon, then dresses it in an elegant vinaigrette of pureed shallot, sherry vinegar, and Dijon mustard. Get the Recipe: Warm Mushroom and Bacon Salad 7 Mushrooms That Go Beyond the Button Papaya, Cashew, and Frisée Salad © James Baigrie Chef Jean-Georges Vongerichten was inspired to create this dish after a nine-city tour through Asia. The papaya, cashews, and dressing of julienned ginger and chiles are pure Thai. Tossing them with French frisée is pure Vongerichten. Get the Recipe: Papaya, Cashew, and Frisée Salad Was this page helpful? Thanks for your feedback! Tell us why! Other Submit