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Frisee and Apple Salad

Frisee's natural bitterness becomes mellow when you toss bite-sized pieces with crisp and sweet apples in a creamy-sweet dressing.

  • Servings: 4

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 1/4 cup sour cream or creme fraiche
  • 4 teaspoons champagne or white-wine vinegar
  • 1/2 teaspoon honey
  • Coarse salt and ground pepper
  • 1 large head frisee (about 7 ounces), cut into bite-size pieces
  • 1 apple, such as Honeycrisp, Pink Lady, or Gala, cored and thinly sliced


  1. In a small bowl, whisk together sour cream or creme fraiche, champagne or white-wine vinegar, and honey. Season with salt and pepper.

  2. In a large bowl, toss frisee and apple with enough dressing to coat. Season with salt and pepper and serve immediately.

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