Frisée and Endive Salad with Walnuts
Votes: 2
Time: --
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Frisée and endive salad with walnuts - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup balsamic vinegar
- 2 tbsp. l. brown sugar
- Juice of 1 lemon
- 2/3 cup olive oil
- Salt and freshly ground pepper
- 1 head of frisse lettuce (curly endive, frisée, frisee), leaves torn by hand
- 1 head of cabbage romaine lettuce, tear the leaves by hand
- 1 head red endive (chicory), leaves torn by hand
- 1 small red onion, cut into half rings
- 4 feathers green onions, cut into rings
- 1/2 cup chopped parsley leaves
- Glazed walnuts
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Recipes with similar ingredients: balsamic vinegar, brown sugar, lemon juice, frisée salad, romaine lettuce, endive salad, red onion, green onions, parsley, walnuts
Cooking the dish according to the recipe:
- Mix in a saucepan balsamic vinegar, brown sugar, and lemon juice. Place on the stovetop and heat until the mixture thickens, about 5 minutes. Add olive oil, salt, and pepper, and whisk to combine.
- Combine the frisse, romaine, and red endive in a salad bowl. Add the red and green onions, parsley, and walnuts. Toss the salad with the dressing.
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