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Frisee Salad

Frisee Salad

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x


This frisee salad is refreshing and sophisticated, pairing this frilly leafy green with orange, almonds and a zingy vinaigrette.



For the frisee salad

  • 1 large or 2 to 3 small heads frisée* (may be marked as curly endive or endive lettuce)
  • 1 orange, plus zest
  • 1 shallot
  • 1 ounce Manchego cheese (or shaved Parmesan cheese; omit for vegan)
  • 2 tablespoons sliced almonds
  • 1 handful fresh mint leaves, optional

For the dressing (makes 1/2 cup; use 3 to 4 tablespoons)

  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil
  • Fresh ground black pepper


  1. Wash and dry the frisée, using a salad spinner or clean towel. Tear or chop the frisee into pieces.
  2. Zest half the orange. Then segment the orange, following the instructions in How to Cut an Orange.
  3. Thinly slice the shallot. Slice the Manchego cheese into pieces.
  4. In a medium bowl, whisk the white wine vinegar, Dijon, maple syrup or honey, salt. Whisk in the oil 1 tablespoon at a time until a creamy dressing forms. Add a few grinds of fresh ground black pepper. Serve immediately or refrigerate up to 2 weeks (bring to room temperature prior to serving).
  5. Serve the salad: place the greens on a large platter or separate plates. Top with orange slices, shallot, cheese, sliced almonds, orange zest, and mint leaves. Drizzle with about 3 to 4 tablespoons of the dressing, to taste.


*Sizes available at stores vary greatly based on the maturity of the plant. See the photo above for a large head of frisee. If the heads are very small you may need 2 to 3. Estimate about 6 cups greens total.

  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Frisee salad