23 frisee mustard parsley Recipes

cold water, salt, divided, sugar, tilapia fillets, olive oil, divided, fresh ground black pepper, arugula, trimmed frisee, mint leaves, gala apples, cored and thinly sliced, chopped fresh flat-leaf parsley, sour cream, whole-grain dijon mustard, fresh lemon juice, water

dijon mustard, extra-virgin olive oil, chopped fresh italian parsley, fresh thyme leaves, garlic cloves, peeled, crushed, whole chickens, rinsed, patted dry, fresh rosemary sprigs, fresh sage sprigs, warm frisee , fingerling, and bacon salad

ketchup, prepared horseradish, creole mustard , such as zatarain, prepared yellow mustard, white vinegar, lemon , juice of, chopped green onion, chopped celery, chopped parsley, garlic, minced, paprika, cayenne pepper, salt, tabasco sauce, fresh egg (or pasteurized equivalent), vegetable oil, boiled shrimp, very thinly sliced cucumbers, very thinly sliced radish, frisee or 2 cups curly endive lettuce, vinaigrette dressing

unsalted butter, sliced scallion , 5-6 scallions, kosher salt, worcestershire sauce, drops asian chili sauce, mayonnaise, coarsely chopped fresh italian parsley, whole fresh parsley leaves, fresh lemon juice, grated lemon zest, dijon mustard, fresh ground black pepper, crabmeat, drained and picked over for shells, fine fresh breadcrumbs, jumbo shrimp , butterflied (16-20 per lb.), frisee , torn in bite size pieces, extra virgin olive oil

zucchini, trimmed, salt, extra virgin olive oil, grated fresh lemon zest, fresh lemon juice, dijon mustard, anchovy paste, black pepper, frisee, trimmed and torn into small pieces (french curly endive), loosely packed fresh flat leaf parsley, loosely packed fresh mint leaves , torn in half lengthwise if large, loosely packed fresh basil leaf , torn into small pieces, kalamata olives or 12 other brine-cured black olives, pitted and thinly sliced lengthwise, red onion , halved lengthwise and thinly sliced crosswise (1/2 cup)

olive oil, divided, red wine vinegar, shallot, finely chopped, chopped fresh parsley, dijon mustard, chopped fresh thyme, sliced prosciutto , cut crosswise into 1/3-inch-wide strips (about 1 1/2 cups), lemon, halved , plus 2 tbsp fresh lemon juice, artichokes, fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped, heads of frisee , torn into bite-size pieces

whole-grain mustard, lemon juice, minced shallots, salt and fresh-ground pepper, head radicchio (5 oz.), rinsed, cored, leaves separated, olive oil, frisee, sprigs separated, rinsed, chopped italian parsley

duck breasts, honey, salt and pepper to taste, butter, olive oil, french du puy lentils, duck stock , or low-sodium chicken broth, salt, freshly ground black pepper, fresh thyme, bay leaf, unsalted butter, olive oil, thick cut bacon, cut into 1/4-inch pieces, reserving some cooked for garnish, onion, diced fine, shallot, diced fine, carrot, medium dice, stalks celery, diced fine, champagne vinegar, dijon mustard, heads frisee, cleaned, fresh herb bunches, optional, chopped fresh parsley

assorted red and golden baby beets, washed, extra-virgin olive oil, for drizzling, plus 1/2 cup divided, sherry wine vinegar, divided, salt, freshly ground black pepper, flour, egg, lightly beaten, milk, plain bread crumbs, goat cheese log, chilled and cut into 6 even slices, extra-virgin olive oil, dijon mustard, minced shallots, chopped parsley leaves, chopped chervil leaves, chopped chives, roughly torn and washed frisee lettuce

fennel bulbs (sometimes called anise), mustard seeds, cider vinegar, dijon mustard, olive oil, shallot, finely chopped, heads romaine (4 lb), torn into bite-size pieces, heads frisee (french curly endive; 1 lb), torn into bite-size pieces, belgian endives , cut crosswise into 1/2-inch-wide slices, fresh flat-leaf parsley

herb vinaigrette , recipe follows, salmon fillets, skin and pin bones removed, kosher salt, freshly ground white pepper, dijon mustard, chopped fresh assorted herbs such as basil , chervil, chives, tarragon, dill, or any other herb of your choice (we used 2 (1-oz) packages emeril s seafood roasting herb blend), clarified butter or olive oil, water, tarragon , basil, or other herb vinegar, minced shallots, minced garlic, assorted chopped fresh herbs (combine basil, tarragon, cilantro, parsley or oregano), kosher salt, turns freshly ground black pepper, olive oil, olive oil, assorted greens (such as frisee , spinach, arugula, or other salad greens), washed and patted dry, water, kosher salt, white pepper

extra-virgin olive oil, balsamic vinegar, honey, garlic, crushed, english mustard powder or 1/2 tsp dijon mustard, freshly ground pepper and sea salt (recommended: maldon sea salt), butterhead lettuce, oak leaf lettuce, little gem, iceberg lettuce, saladisi, mysticana, lollo rosso, frisee, radicchio, red orah leaves, rocket (arugula), edible chrysanthemum leaves, wild sorrel leaves or buckler leaf sorrel, golden marjoram, salad burnet, borage or hyssop flowers, young nasturtium leaves and flowers, marigold petals, chive or wild garlic flowers, herb leaves , such as lemon balm, mint, flat parsley, green pea shoots or broad bean tips

whole rabbit, (about 2 1/2 to 3 lb) dressed and cut into quarters, salt, freshly ground black pepper, duck fat, garlic, fresh rosemary, shiitake mushrooms, cleaned, stemmed and thinly sliced, marsala wine, minced shallots, minced garlic, chopped fresh parsley, dijon mustard, gelatin, veal reduction, recipe caramelized onion sauce , recipe follows, frisee lettuce, drizzle olive oil, chopped parsley, pistachios, toasted

champagne vinegar, mustard, sugar, shallots, minced, extra virgin olive oil, walnut oil, fresh dill, chopped, flat leaf parsley, chopped, chives, minced, salt and pepper, frisee, baby spinach, blue cheese, brown sugar crusted bacon, quail eggs

grated fresh lemon zest, fresh lemon juice, dijon mustard, honey, anchovy paste, sherry vinegar, salt and freshly ground black pepper, extra-virgin olive oil, zucchini, trimmed and thinly sliced into half moons, loosely packed frisee (french curly endive), trimmed and torn into small pieces, loosely packed fresh flat-leaf parsley, loosely packed fresh mint leaves , torn in 1/2 lengthwise if large, loosely packed fresh basil leaves , torn into small pieces, kalamata olives, pitted and thinly sliced lengthwise, red onion , halved lengthwise and thinly sliced crosswise

eggs, head escarole or frisee or other bitter leaves of choice, garlic oil, smoked lardoons , or about 14 slices smoked bacon, cut into chunks, dijon mustard, cider vinegar, worcestershire sauce, flat-leaf parsley, leaves chopped

whole-milk yogurt, extra-virgin olive oil, fresh lemon juice, minced shallot, chopped fresh chives, sugar, dijon mustard, salt, sorrel*, coarse stems discarded and leaves torn into bite-size pieces (4 cups), hearts of romaine , torn into bite-size pieces (4 cups), frisee, trimmed and torn into bite-size pieces (2 cups), loosely packed fresh flat-leaf parsley, loosely packed fresh tarragon, leaves coarsely chopped if large

sea scallops, goat cheese, creole spice-recipe included, dijon mustard, total) finely chopped herbs ( cilantro, mint, parsley, thyme, basil, tarragon, chervil), cleaned frisee or endive, oil, herb vinaigrette-see recipe above