New This Month

Under 30 Minutes

Frisee Salad with Pistachios and Dijon Vinaigrette

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Linda Pugliese


  • 12 ounces frisee (1 to 2 bunches), stems trimmed, leaves torn into 3-inch pieces (about 15 cups)
  • 1/2 small head radicchio, preferably Treviso, cored and thinly sliced (about 3 cups)
  • 2 tablespoons fresh tarragon leaves, plus tarragon flowers (optional)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon sugar
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup shelled raw pistachios


  1. Combine frisee, radicchio, and tarragon leaves in a serving bowl. In a small bowl, whisk together mustard, lemon juice, and sugar. Slowly whisk in oil; season with salt and pepper. Drizzle dressing over salad, tossing to coat. Sprinkle with pistachios and tarragon flowers and serve.

Reviews Add a comment