Arugula, Frisee, and Red-Leaf Salad with Strawberries

In this salad, peppery, dark-green arugula contrasts with sweet, crisp red-leaf lettuce and light-green, lacy, bitter frisee. If you prefer a lighter dish, simply omit the walnuts and goat cheese.

  • Prep:
  • Total Time:
  • Servings: 4
Arugula, Frisee, and Red-Leaf Salad with Strawberries

Photography: Lisa Cohen

Source: Body+Soul, April/May 2006

Ingredients

  • 4 teaspoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon minced fresh thyme leaves
  • Coarse salt and ground pepper
  • 3 cups baby arugula (about 2 ounces), washed and dried
  • 3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces
  • 3 cups (about 1 small head) frisee, trimmed, washed, dried, and torn into bite-size pieces
  • 1 pint strawberries, washed, dried, hulled, and quartered
  • 1/2 cup walnuts, toasted and coarsely chopped (optional)
  • 2 Belgian endives, leaves separated, washed and dried
  • 6 ounces goat cheese, crumbled (optional)

Directions

  1. In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.

  2. On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.

Reviews

Be the first to comment!

Related Topics