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Frisee and Baby-Spinach Salad

  • Servings: 4
Frisee and Baby-Spinach Salad

Source: Martha Stewart Living, April 2007


  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1/4 teaspoon Dijon mustard
  • Pinch of sugar
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 small head frisee, torn into small pieces (about 2 cups)
  • 2 cups baby spinach (about 1 1/2 ounces)
  • 2 radishes, trimmed and very thinly sliced
  • 2 scallions (green parts only), cut on a bias into 1/2-inch-thick pieces


  1. Whisk together lemon juice, parsley, mustard, and sugar in a large bowl; season with salt and pepper. Add oil in a slow, steady stream, whisking until emulsified; set aside.

  2. Toss together frisee, spinach, radishes, and scallions on a large platter. Just before serving, drizzle with some of the dressing. Serve remaining dressing on the side.

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