Food & Cooking Recipes Salad Recipes Frisee and Baby-Spinach Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 10, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 15 mins Servings: 4 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. Ingredients 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 Directions 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. 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. Rate it Print