Frisee Salad with Cranberries and Pistachios

salad with fennel

This frisee fall salad featuring cranberries and pistachios works well as a side dish for Thanksgiving turkey or everyday seared pork chops or lamb.


  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons Champagne vinegar

  • ½ teaspoon sugar

  • Coarse salt and ground pepper

  • 1 head endive, trimmed and sliced crosswise into ½-inch pieces

  • 1 large head frisee, trimmed and torn into bite-size pieces

  • ½ cup dried cranberries

  • ½ 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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