New This Month

Frisee Salad with Cranberries and Pistachios


This fall salad works well as a side dish for Thanksgiving turkey or everyday seared pork chops or lamb.

  • Servings: 6

Source: Everyday Food, November 2010


  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons Champagne vinegar
  • 1/2 teaspoon sugar
  • Coarse salt and ground pepper
  • 1 head endive, trimmed and sliced crosswise into 1/2-inch pieces
  • 1 large head frisee, trimmed and torn into bite-size pieces
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pistachios, roughly chopped


  1. In a medium bowl, whisk together oil, vinegar, and sugar. Season with salt and pepper. Add endive, frisee, cranberries, and pistachios. Toss to combine; season with salt and pepper.

Reviews Add a comment

  • MrsScoop
    29 APR, 2015
    Very solid salad. I used toasted walnuts instead. Would also be really good with dried cherries or apples. I used a simple red wine vinaigrette. I would think you could use anything if you didn't have champagne vinegar. Served with roast chicken and simple rice pilaf. Perfect spring meal.