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Frisée & Herb Salad with Black Truffle Vinaigrette

Related Ingredients
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Tasting Notes

Look no further for an easy salad recipe that's fit for fine dining.

In this delicate and refined salad, chervil and tarragon bring the aromas of anise, parsley adds freshness, frisée brings bitterness and chives bring a subtle, oniony spice. The herbs are carefully balanced so that one does not overpower the other. The bright and fresh texture of the salad makes it a perfect accompaniment for a rich and elegant main dish.

Tips & Techniques

  1. How to wash delicate herbs. Fragile herbs like chervil need special care. To wash chervil, place it in iced water for a few minutes and then drain on a paper towel, lightly wrapped.
  2. Keep herbs fresh. Once the herbs are picked, mix them in a bowl with a damp paper towel directly on top and refrigerate until ready to serve.
  3. Dressed for success. No matter what you’re using to dress a delicate herb salad, the dressing should be at room temperature. Warm dressing will wilt the greens.

Toolbox

This tool is one we find especially helpful when making this dish.

  1. Kitchen shears. A pair of sharp kitchen shears will quickly cut through the herbs without bruising them.

The list below includes all the equipment you’ll want to make this dish.

  • Small glass or stainless steel bowl
  • Medium glass bowl
  • Whisk
  • Kitchen shears

Frisée & Herb Salad with Black Truffle Vinaigrette Recipe


Ingredients
  • 1 cup Italian parsley leaves
  • 2 tablespoons chervil leaves
  • 1 tablespoon 1-inch pieces chives
  • 1 tablespoon tarragon leaves
  • 2 1/2 cups yellow frisée leaves (also called curly endive)
  • 2 tablespoons sherry vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon truffle trimmings, finely chopped
  • Kosher salt and freshly ground black pepper

Serves: 4
Total time: 20 minutes
Active time: 20 minutes

Method
  1. Combine the herbs and frisée in a large bowl.
  2. Place the vinegar in a small bowl. Whisk in oil and truffle pieces and season generously with salt and pepper.
  3. Dress the salad with just enough of the dressing to coat lightly and season with pepper. Serve immediately.

Here is a great way to turn this dish into a meal

Frisée & herb salad with salmon

This subtle combination of herbs and greens pairs well with salmon. For a super quick meal, skip the black truffle vinaigrette and just dress the salad with a little lemon juice and olive oil.

 

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