Frisee Salad with Roasted Garlic Dressing (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
8 cloves garlic, roasted and peeled |
3 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1 tablespoon honey |
1 tablespoon fresh lime juice |
salt and freshly ground black pepper |
1/2 cup olive oil |
1/2 pound frisee, washed, dried and torn into bite-sized pieces |
1/4 cup roasted garlic vinaigrette |
salt and freshly ground black pepper |
3 plum tomatoes, quartered |
parmigiano-reggiano, thinly shaved |
1/2 red onion, thinly sliced |
chopped cilantro |
Directions:
1. For the vinaigrette:
2. Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
3. For the salad:
4. Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat.
5. Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate. Garnish with shaved cheese and chopped cilantro. Drizzle with the remaining vinaigrette and serve.
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