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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
Frisee Salad with Cranberries and Pistachios

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.

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