Frisee and Baby-Spinach Salad

Prep Time:
10 mins
Total Time:
15 mins

A salad of peppery frisee (from the endive and chicory families) and baby spinach makes a perfect side dish for lunch or dinner. The addition of fresh scallions imparts a mild oniony flavor.


  • 2 tablespoons fresh lemon juice

  • 1 tablespoon coarsely chopped fresh flat-leaf parsley

  • ¼ teaspoon Dijon mustard

  • Pinch of sugar

  • Coarse salt and freshly ground pepper

  • ¼ 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 ½ ounces)

  • 2 radishes, trimmed and very thinly sliced

  • 2 scallions (green parts only), cut on a bias into ½-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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