Zesty, crisp, and wonderfully versatile—frisee lettuce is about to become your new kitchen star! From vibrant salads to hearty warm dishes, these 24 innovative recipes will transform how you use this elegant green. Perfect for quick weeknight dinners or impressive entertaining, get ready to discover delicious ways to enjoy frisee all year round. Let’s dive into these mouthwatering creations!
Frisee and Roasted Beet Salad with Goat Cheese
Gosh, who knew beets could be this glamorous? This frisee and roasted beet salad with goat cheese is about to become your new favorite way to eat your veggies—no boring rabbit food here, just pure deliciousness that might even make you forget it’s good for you!
Ingredients
– A couple of medium-sized beets (about 2 cups when roasted and chopped)
– A big handful of frisee lettuce (roughly 4 cups)
– A generous 1/2 cup of crumbled goat cheese
– A hearty 1/4 cup of chopped walnuts
– A good glug of olive oil (about 3 tablespoons)
– A splash of balsamic vinegar (around 2 tablespoons)
– A pinch of salt and a crack of black pepper
Instructions
1. Preheat your oven to 400°F—this ensures even roasting for those beets.
2. Scrub the beets thoroughly under cold water to remove any dirt, then pat them dry with a paper towel.
3. Wrap each beet individually in aluminum foil, creating little packets to lock in moisture during roasting.
4. Place the foil-wrapped beets on a baking sheet and roast in the preheated oven for 45-60 minutes, or until a fork pierces them easily.
5. Remove the beets from the oven and let them cool completely on the counter for about 20 minutes—this makes peeling way less messy (tip: wear gloves to avoid pink hands!).
6. Once cooled, peel the beets by rubbing off the skin with your fingers or a paper towel, then chop them into 1/2-inch cubes.
7. In a small skillet over medium heat, toast the chopped walnuts for 3-5 minutes, stirring frequently, until they’re fragrant and lightly golden (tip: toasting nuts boosts their flavor big time!).
8. In a large salad bowl, combine the frisee lettuce, roasted beet cubes, and toasted walnuts.
9. Drizzle the olive oil and balsamic vinegar over the salad, then sprinkle with salt and pepper.
10. Toss everything gently to coat evenly, being careful not to crush the delicate frisee.
11. Top the salad with crumbled goat cheese just before serving to keep it from getting soggy (tip: cold goat cheese crumbles easier if you pop it in the freezer for 5 minutes first!).
Ready to dig in? The crisp frisee and tender beets create a fun textural dance, while the tangy goat cheese and sweet balsamic tie it all together—serve it alongside grilled chicken or enjoy it solo for a lunch that feels fancy without the fuss.
Warm Frisee Salad with Bacon and Poached Egg
Just when you thought salads were all rabbit food and sad desk lunches, this warm frisee number saunters in like it owns the place—crispy bacon, a perfectly poached egg, and enough personality to make even a Tuesday feel fancy. It’s the kind of dish that winks at you from the plate, promising crunch, creaminess, and a reason to skip the boring greens. Trust me, your taste buds will send thank-you notes.
Ingredients
– A couple of slices of thick-cut bacon, chopped into bite-sized pieces
– One large head of frisee lettuce, roughly torn
– Two large eggs
– A splash of white vinegar (about 1 tbsp)
– A drizzle of olive oil (around 2 tbsp)
– A pinch of salt and a crack of black pepper
– A squeeze of fresh lemon juice (about 1 tbsp)
Instructions
1. Heat a skillet over medium heat and add the chopped bacon, cooking until crispy, about 5-7 minutes, then remove and set aside on a paper towel-lined plate—tip: save that bacon fat in the skillet for extra flavor later!
2. Fill a medium saucepan with water, add the splash of white vinegar, and bring it to a gentle simmer over medium-high heat (around 180°F, where tiny bubbles form but it’s not boiling violently).
3. Crack one egg into a small bowl, then gently slide it into the simmering water; repeat with the second egg, and poach for 3-4 minutes until the whites are set but the yolk is still runny—tip: swirl the water with a spoon before adding the egg to help it hold its shape.
4. While the eggs poach, heat the reserved bacon fat in the skillet over low heat, add the torn frisee, and toss for about 1-2 minutes just until slightly wilted.
5. Drizzle the olive oil and squeeze the lemon juice over the warmed frisee, then season with the pinch of salt and crack of black pepper, tossing to combine.
6. Divide the frisee mixture between two plates, top with the crispy bacon pieces, and carefully place a poached egg on each—tip: use a slotted spoon to lift the eggs and drain excess water.
7. Serve immediately while everything is warm and inviting.
Break into that runny yolk and watch it cascade over the crisp frisee and salty bacon, creating a luxurious sauce that’s both rich and bright from the lemon. The textures play a delightful game of crunch-meets-creaminess, making it perfect for a lazy brunch or a quick dinner that feels indulgent—try serving it with crusty bread to sop up every last bit of goodness.
Frisee with Pears, Walnuts, and Gorgonzola
Vividly crisp and bursting with flavor, this frisee salad is the sophisticated cousin who actually knows how to have fun at parties—tart pears, crunchy walnuts, and bold gorgonzola come together in a dance of textures that’ll make your taste buds do the cha-cha.
Ingredients
– A couple of heads of frisee lettuce, washed and dried
– Two ripe pears, cored and thinly sliced
– A generous handful of walnuts
– About 4 ounces of crumbled gorgonzola cheese
– A quarter cup of extra virgin olive oil
– Two tablespoons of apple cider vinegar
– A pinch of salt and a crack of black pepper
Instructions
1. Preheat your oven to 350°F to toast the walnuts for enhanced flavor.
2. Spread the walnuts in a single layer on a baking sheet and toast for 5-7 minutes, until fragrant and lightly golden—keep an eye on them to avoid burning.
3. While the walnuts toast, whisk together the olive oil, apple cider vinegar, salt, and pepper in a small bowl until emulsified.
4. In a large salad bowl, add the frisee lettuce and thinly sliced pears.
5. Drizzle the dressing over the frisee and pears, then toss gently to coat everything evenly.
6. Sprinkle the toasted walnuts and crumbled gorgonzola over the top of the salad.
7. Serve immediately to maintain the crisp texture of the frisee and prevent sogginess.
Perfectly balanced, this salad offers a delightful crunch from the walnuts, a creamy punch from the gorgonzola, and a sweet-tart contrast from the pears—try serving it alongside grilled chicken or as a standalone star to brighten any meal.
Grilled Chicken and Frisee with Lemon Vinaigrette
Dazzling your taste buds just got easier with this grilled chicken and frisée salad that’s as refreshing as a cool breeze on a hot day—no fancy chef skills required, promise! It’s the perfect light yet satisfying meal for when you want to feel fancy without the fuss.
Ingredients
– 2 boneless, skinless chicken breasts (about 1 pound total)
– 1 head of frisée lettuce, roughly chopped
– 1/4 cup of extra virgin olive oil
– 2 tablespoons of fresh lemon juice
– 1 teaspoon of Dijon mustard
– 1 small shallot, finely minced
– A pinch of salt and a crack of black pepper
– A splash of water (if needed for dressing)
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F—this ensures those perfect grill marks without burning.
2. Pat the chicken breasts dry with paper towels to help them sear nicely, then season both sides evenly with salt and pepper.
3. Place the chicken on the grill and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown with clear grill lines.
4. Tip: Let the chicken rest for 5 minutes after grilling to keep it juicy; slice it against the grain into thin strips.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced shallot, salt, and pepper until emulsified—add a splash of water if it’s too thick.
6. Tip: Taste the vinaigrette and adjust seasoning now; it should be tangy and bright, balancing the greens.
7. In a large salad bowl, toss the chopped frisée with the lemon vinaigrette until evenly coated.
8. Tip: Frisée has a slightly bitter edge, so massaging the dressing in gently helps soften it up for a better bite.
9. Arrange the sliced grilled chicken on top of the dressed frisée, serving immediately for the best texture.
Fresh off the grill, this dish boasts tender, smoky chicken paired with crisp, slightly bitter frisée and a zesty lemon kick that’ll make your palate sing. Try serving it with a side of crusty bread to sop up every last drop of that vibrant dressing—it’s a simple upgrade that feels downright gourmet!
Seared Scallops with Frisee and Orange Segments
Gosh, who knew scallops could be this fancy without requiring a culinary degree? This dish is like that friend who shows up to brunch looking effortlessly chic while you’re still in pajamas—elegant, vibrant, and surprisingly simple to pull off. Let’s dive into a recipe that’ll make you feel like a seaside chef without the pesky sand in your shoes.
Ingredients
– A dozen large sea scallops (about 1 pound)
– A big handful of frisee lettuce
– Two juicy oranges
– A couple of tablespoons of olive oil
– A splash of white wine vinegar
– A pinch of salt and a crack of black pepper
Instructions
1. Pat the scallops completely dry with paper towels to ensure a perfect sear (tip: moisture is the enemy of crispy edges!).
2. Segment the oranges by cutting off the tops and bottoms, then slicing away the peel and pith before cutting between membranes to release the segments.
3. Heat 2 tablespoons of olive oil in a skillet over medium-high heat until it shimmers, about 350°F.
4. Season the scallops with a pinch of salt and a crack of black pepper on both sides.
5. Place the scallops in the hot skillet, making sure not to overcrowd them, and sear for 2 minutes without moving them.
6. Flip the scallops and cook for another 1-2 minutes until golden brown and just opaque in the center (tip: use tongs for a gentle flip to avoid tearing).
7. Remove the scallops from the skillet and let them rest on a plate.
8. In a bowl, toss the frisee lettuce and orange segments with a splash of white wine vinegar.
9. Arrange the frisee and orange mixture on a serving plate as a bed for the scallops.
10. Place the seared scallops on top of the salad.
11. Drizzle any remaining juices from the scallop plate over the dish for extra flavor (tip: those pan drippings are liquid gold—don’t waste them!).
Lusciously tender scallops meet the crisp, slightly bitter frisee and sweet citrus bursts in every bite. Serve this beauty immediately to enjoy the warm-cold contrast, maybe with a crusty baguette to sop up all those delicious juices—because let’s be real, no one wants to leave a single drop behind.
Frisee Salad with Grilled Shrimp and Avocado
Oh my stars, if salads had a personality contest, this frisee number would win “Most Likely to Make You Forget You’re Eating Greens”—it’s got grilled shrimp doing the tango with creamy avocado in a dish that’s equal parts fancy and fun!
Ingredients
– A couple of handfuls of frisee lettuce, washed and dried
– About 12 large shrimp, peeled and deveined (keep those tails on for flair!)
– 1 ripe avocado, pitted and sliced
– A splash of olive oil, around 2 tablespoons
– A squeeze of fresh lemon juice, roughly 1 tablespoon
– A pinch of salt and black pepper
– A drizzle of honey, about 1 teaspoon (trust me, it balances the bitter frisee)
Instructions
1. Preheat your grill or grill pan to medium-high heat, aiming for 400°F—get it nice and hot so those shrimp sizzle on contact.
2. In a bowl, toss the shrimp with 1 tablespoon of olive oil, half the lemon juice, salt, and pepper until they’re lightly coated.
3. Grill the shrimp for 2-3 minutes per side, until they turn pink and opaque with slight grill marks; pro tip: don’t overcrowd the pan to avoid steaming instead of grilling.
4. While the shrimp cook, arrange the frisee on a serving plate and top with avocado slices.
5. In a small bowl, whisk together the remaining olive oil, lemon juice, honey, and a pinch more salt and pepper for the dressing.
6. Drizzle the dressing over the salad, then place the grilled shrimp on top—another tip: add the shrimp warm to slightly wilt the frisee for better texture.
7. Gently toss everything together just before serving to keep it crisp; final tip: if you’ve got extra time, let the shrimp marinate for 10 minutes for extra flavor.
Ready to dig in? The crunch of frisee against the tender shrimp and buttery avocado creates a party in your mouth, with the sweet-honey dressing tying it all together. Serve this beauty as a light lunch or fancy it up for dinner by pairing it with crusty bread to sop up every last drop—because nobody likes wasted dressing drama!
Sautéed Frisee with Garlic and Olive Oil
Ready to turn that frisee from frumpy to fabulous? This sautéed frisee with garlic and olive oil is about to become your new go-to side dish that’s equal parts elegant and easy—perfect for when you want to impress without the stress.
Ingredients
– 1 large head of frisee, washed and roughly chopped
– 3 cloves of garlic, thinly sliced
– A generous glug of extra virgin olive oil (about 2 tablespoons)
– A pinch of salt
– A squeeze of fresh lemon juice (about 1 tablespoon)
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
2. Add the sliced garlic and cook for 1-2 minutes, stirring constantly, until fragrant and lightly golden—watch closely to avoid burning!
3. Tip in the chopped frisee and toss to coat evenly with the oil and garlic.
4. Sauté for 3-4 minutes, stirring occasionally, until the frisee wilts slightly but still has some crunch.
5. Sprinkle with a pinch of salt and toss to combine.
6. Remove from heat and drizzle with 1 tablespoon of fresh lemon juice, giving it a final toss.
7. Transfer to a serving dish immediately to prevent overcooking.
That’s it! The frisee ends up tender with a pleasant bite, while the garlic adds a savory punch and the lemon brightens everything up. Try serving it alongside grilled chicken or fish for a quick, healthy meal that feels fancy without the fuss.
Crispy Frisee with Anchovy Dressing
Daring to defy boring salads? This crispy frisee with anchovy dressing will make your taste buds do a happy dance—it’s the perfect blend of salty, crunchy, and utterly addictive, guaranteed to upgrade your lunch game from ‘meh’ to magnificent!
Ingredients
– A big bunch of frisee lettuce, washed and dried
– A couple of anchovy fillets, finely chopped
– A generous glug of extra virgin olive oil (about 1/4 cup)
– A splash of fresh lemon juice (around 2 tbsp)
– A pinch of freshly ground black pepper
– A small clove of garlic, minced
– A tiny bit of Dijon mustard (roughly 1 tsp)
– A handful of croutons for crunch (about 1/2 cup)
Instructions
1. Preheat your oven to 375°F to get it ready for toasting those croutons later.
2. In a small bowl, mash the anchovy fillets with the back of a fork until they form a paste—this helps them blend smoothly into the dressing.
3. Add the minced garlic, Dijon mustard, and a pinch of black pepper to the anchovy paste, stirring to combine everything evenly.
4. Slowly whisk in the extra virgin olive oil until the mixture emulsifies and thickens slightly, which should take about 1-2 minutes of vigorous stirring.
5. Squeeze in the fresh lemon juice and whisk again for another 30 seconds to brighten up the dressing and balance the flavors.
6. Spread the croutons in a single layer on a baking sheet and toast them in the preheated oven for 5-7 minutes, or until golden brown and crispy—keep an eye on them to avoid burning!
7. In a large salad bowl, toss the washed and dried frisee lettuce with the anchovy dressing, making sure every leaf is lightly coated for maximum flavor.
8. Sprinkle the toasted croutons over the top of the salad just before serving to maintain their crunchiness.
Whoa, this salad delivers a satisfying crunch from the frisee and croutons, paired with a bold, umami-packed dressing that’s salty and zesty—try serving it alongside grilled chicken or as a standout starter to wow your guests!
Frisee and Apple Salad with Maple Vinaigrette
A crisp, refreshing salad that’s as delightful to eat as it is to say—frisée and apple join forces in a sweet-tangy maple vinaigrette that’ll make your taste buds do a happy dance. This isn’t your average side dish; it’s a flavor party in a bowl, perfect for when you want something light yet totally satisfying. Trust me, your salad game is about to level up!
Ingredients
– A big handful of frisée lettuce, torn into bite-sized pieces
– One crisp apple (like Honeycrisp or Granny Smith), thinly sliced
– A quarter cup of pure maple syrup
– Two tablespoons of apple cider vinegar
– A third cup of extra virgin olive oil
– A pinch of salt and a couple of cracks of black pepper
– A handful of toasted walnuts for crunch
Instructions
1. Rinse the frisée under cold water, shake off excess moisture, and tear it into bite-sized pieces into a large salad bowl.
2. Core the apple and slice it thinly (about 1/8-inch thick) to ensure even bites and prevent browning.
3. In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, salt, and pepper until fully emulsified—this should take about 30 seconds of vigorous whisking.
4. Pour the vinaigrette over the frisée and apple slices in the bowl.
5. Toss everything gently with salad tongs or your hands for about 1 minute to coat evenly without bruising the greens.
6. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden.
7. Sprinkle the toasted walnuts over the salad just before serving to maintain their crunch.
8. Serve immediately on chilled plates to keep the salad crisp and refreshing.
Yum, this salad is a textural dream—crispy frisée, juicy apple slices, and crunchy walnuts all mingling in that sweet-tangy dressing. It’s fantastic alongside grilled chicken or piled high on a sandwich for a burst of freshness. Honestly, you might just find yourself making extra vinaigrette to drizzle on everything!
Braised Frisee with Mushrooms and Shallots
Fancy a salad that actually satisfies? Forget limp lettuce—this braised frisee with mushrooms and shallots is here to shake up your greens game with a warm, savory hug in a bowl. It’s the side dish that secretly wants to be the main event!
Ingredients
– A couple of heads of frisee, roughly chopped
– A generous handful of cremini mushrooms, sliced
– Two shallots, thinly sliced
– A glug of olive oil (about 2 tbsp)
– A splash of balsamic vinegar (1 tbsp)
– A pinch of salt and black pepper
– A quarter cup of vegetable broth
Instructions
1. Heat 2 tbsp of olive oil in a large skillet over medium heat until it shimmers.
2. Add the sliced shallots and cook for 3–4 minutes, stirring occasionally, until they turn translucent and slightly golden. (Tip: Don’t rush this—slow-cooked shallots build a sweet foundation!)
3. Toss in the sliced mushrooms and sauté for 5–6 minutes, until they release their moisture and brown lightly.
4. Pour in 1/4 cup of vegetable broth and 1 tbsp of balsamic vinegar, scraping any browned bits from the pan.
5. Add the chopped frisee, stirring to coat, and cook for 2–3 minutes until just wilted but still crisp. (Tip: Overcooking makes it soggy, so keep it brief!)
6. Season with a pinch of salt and black pepper, then remove from heat. (Tip: Taste and adjust seasoning now—it’s easier than fixing it later!)
Crisp-tender frisee meets earthy mushrooms and sweet shallots in this dish, with a tangy balsamic kick that makes it irresistibly savory. Serve it warm alongside grilled chicken or pile it on toast for a quick, fancy brunch—it’s a texture party in every bite!
Frisee with Prosciutto and Parmesan Shavings
Sassy, sophisticated, and seriously simple—this frisee salad with prosciutto and Parmesan shavings is the effortless elegance your weeknight dinners have been begging for. It’s like that friend who shows up looking effortlessly chic while you’re still in sweatpants, but hey, now you can be that friend too!
Ingredients
– One large head of frisee lettuce, washed and dried
– A couple of ounces of thinly sliced prosciutto
– A generous handful of Parmesan cheese shavings
– A quarter cup of extra virgin olive oil
– Two tablespoons of fresh lemon juice
– A pinch of salt and a crack of black pepper
Instructions
1. Tear the frisee lettuce into bite-sized pieces and place them in a large salad bowl.
2. Drizzle the quarter cup of extra virgin olive oil over the frisee, using your hands to gently toss and coat the leaves evenly.
3. Squeeze the two tablespoons of fresh lemon juice directly over the salad, avoiding any seeds for a smooth flavor.
4. Sprinkle a pinch of salt and a crack of black pepper over the top, tossing again to distribute the seasonings.
5. Arrange the couple of ounces of thinly sliced prosciutto on top of the salad in a decorative, rustic manner.
6. Scatter the generous handful of Parmesan cheese shavings over the prosciutto and frisee.
7. Serve immediately to enjoy the crisp texture before the dressing wilts the greens.
Tip: For the best flavor, use a microplane to create light, fluffy Parmesan shavings that melt in your mouth.
Tip: If the prosciutto is too salty, you can briefly blanch it in boiling water for 10 seconds to mellow it out.
Tip: Always add the dressing just before serving to keep the frisee crisp and avoid a soggy salad.
This salad delivers a delightful crunch from the frisee, balanced by the salty prosciutto and rich Parmesan. Try serving it alongside grilled chicken or as a starter to impress guests with its vibrant, fresh flavors.
Chicory and Frisee Mix with Spicy Pecans
Ready to ditch boring salads? This chicory and frisée mix with spicy pecans is about to become your new go-to for adding some serious pizzazz to your plate—because life’s too short for sad greens!
Ingredients
– A couple of cups of chicory, chopped
– A couple of cups of frisée, torn
– A cup of pecans
– A tablespoon of olive oil
– A teaspoon of cayenne pepper
– A pinch of salt
– A splash of lemon juice
Instructions
1. Preheat your oven to 350°F to toast those pecans to perfection.
2. In a small bowl, toss the pecans with olive oil, cayenne pepper, and salt until they’re evenly coated—this ensures every bite has a kick!
3. Spread the pecans in a single layer on a baking sheet and bake for 8-10 minutes, or until they’re fragrant and lightly browned; keep an eye on them to avoid burning.
4. Let the pecans cool completely on the baking sheet; this helps them crisp up nicely for that addictive crunch.
5. In a large bowl, combine the chopped chicory and torn frisée—tearing the frisée by hand prevents bruising and keeps it tender.
6. Drizzle the lemon juice over the greens and toss gently to coat everything evenly.
7. Add the cooled spicy pecans to the bowl and give it one final toss to mix everything together.
For a fun twist, serve this salad alongside grilled chicken or as a bed for a poached egg—the crisp greens and fiery pecans create a texture party in your mouth that’s anything but ordinary!
Frisee with Pecorino and Lemon Zest Dressing
Aren’t we all just frisee-ing for something fresh and fabulous? This zesty salad is about to become your new go-to for when you want to impress without the stress—think of it as a little black dress for your dinner table. With pecorino’s salty punch and lemon’s sunny vibe, it’s basically a party in a bowl that even your pickiest eaters will adore.
Ingredients
– A big handful of frisee lettuce (about 4 cups)
– A generous 1/2 cup of grated pecorino cheese
– The zest of one whole lemon
– A couple of tablespoons of extra virgin olive oil
– A splash of fresh lemon juice (about 1 tablespoon)
– A pinch of salt and a crack of black pepper
Instructions
1. Rinse the frisee under cold water and pat it completely dry with a clean kitchen towel to avoid a soggy salad—trust me, nobody likes a weepy green.
2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until well combined and slightly emulsified.
3. Tear the dried frisee into bite-sized pieces and add them to the bowl with the dressing.
4. Toss everything gently with your hands or salad tongs to coat the frisee evenly without bruising the leaves.
5. Sprinkle the grated pecorino cheese over the top and give it one final light toss to distribute the cheese throughout.
6. Serve immediately on a chilled plate to keep it crisp and refreshing.
Unexpectedly delightful, this salad boasts a crisp texture from the frisee that plays perfectly against the creamy, salty pecorino and the bright zing of lemon. Try serving it alongside grilled chicken or fish for a meal that feels effortlessly elegant, or enjoy it solo as a light lunch that packs a flavor punch.
Frisee and Asparagus Salad with Mint
Ready to ditch boring salads? This frisée and asparagus number with mint is about to become your new go-to—crispy, fresh, and packed with personality, it’s the side dish that steals the show every time.
Ingredients
– A big handful of frisée lettuce, torn into bite-sized pieces
– A bunch of asparagus, trimmed and cut into 2-inch pieces
– A couple of tablespoons of extra virgin olive oil
– A splash of fresh lemon juice (about 2 tablespoons)
– A pinch of salt and a crack of black pepper
– A small handful of fresh mint leaves, roughly chopped
– A quarter cup of crumbled feta cheese (optional, but highly recommended for creaminess)
Instructions
1. Preheat your oven to 400°F to get it ready for roasting.
2. Toss the asparagus pieces with 1 tablespoon of olive oil, a pinch of salt, and a crack of black pepper on a baking sheet. (Tip: Don’t overcrowd the pan—this ensures they crisp up nicely instead of steaming.)
3. Roast the asparagus in the preheated oven for 10-12 minutes, until tender and slightly charred at the edges.
4. While the asparagus roasts, place the torn frisée in a large salad bowl.
5. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, another pinch of salt, and black pepper to make the dressing. (Tip: Whisk vigorously to emulsify—it’ll coat the greens better and prevent sogginess.)
6. Once the asparagus is done, let it cool for 2-3 minutes to avoid wilting the frisée.
7. Add the slightly cooled asparagus to the frisée in the bowl.
8. Drizzle the dressing over the salad and toss gently to combine everything evenly.
9. Sprinkle the chopped mint and crumbled feta cheese over the top. (Tip: Add the mint last to keep its bright flavor from fading.)
10. Give one final gentle toss to distribute the mint and cheese.
Fresh out of the bowl, this salad delivers a crunch from the frisée, a tender bite from the asparagus, and a zesty kick from the lemon-mint duo. Serve it alongside grilled chicken or fish for a light meal, or pile it high on a platter—it’s so good, you might just skip the main course.
Roasted Cauliflower and Frisee with Tahini Sauce
Pssst… want to know the secret to making vegetables the star of the show? This roasted cauliflower and frisée salad with tahini sauce is about to become your new obsession—it’s so good, even the pickiest eaters might just ask for seconds (no promises, but we’re optimistic).
Ingredients
– One head of cauliflower, chopped into bite-sized florets
– A couple of big handfuls of frisée, washed and torn
– A generous glug of olive oil (about 2 tablespoons)
– A pinch of salt and a crack of black pepper
– A heaping 1/4 cup of tahini
– A squeeze of lemon juice (around 2 tablespoons)
– A splash of water (about 2 tablespoons)
– A tiny clove of garlic, minced
Instructions
1. Preheat your oven to 425°F—this high heat is key for getting that perfect crispy edge on the cauliflower.
2. Toss the cauliflower florets with the olive oil, salt, and black pepper on a baking sheet until they’re evenly coated.
3. Roast the cauliflower in the preheated oven for 20–25 minutes, flipping halfway through, until the edges are golden brown and crispy. (Tip: Don’t overcrowd the pan, or they’ll steam instead of roast!)
4. While the cauliflower roasts, whisk together the tahini, lemon juice, water, and minced garlic in a small bowl until smooth and creamy. (Tip: If the sauce seems too thick, add another splash of water—it should drizzle nicely.)
5. Let the roasted cauliflower cool for about 5 minutes after taking it out of the oven; this keeps the frisée from wilting when you mix everything.
6. In a large bowl, combine the torn frisée and roasted cauliflower.
7. Drizzle the tahini sauce over the salad and toss gently to coat everything evenly. (Tip: Taste and adjust with an extra pinch of salt if needed, but trust the recipe—it’s balanced!)
8. Serve immediately while the cauliflower is still slightly warm for the best texture contrast.
Gosh, the combo of crispy, nutty cauliflower and the slightly bitter frisée with that creamy tahini sauce is a total flavor explosion. Try piling it on top of grilled chicken or scooping it up with warm pita for a meal that feels fancy but is seriously easy to pull off.
Frisee with Smoked Salmon and Dill
Mmm, get ready to elevate your salad game from “meh” to “magnifique” with this frisee number that’s basically a party in a bowl—smoky, herby, and crisp all at once! It’s the kind of dish that makes you feel fancy without needing a chef’s hat, perfect for impressing guests or treating yourself on a lazy afternoon. Trust me, your taste buds will thank you for this delightful mix of textures and flavors.
Ingredients
– A big handful of frisee lettuce, washed and dried
– About 4 ounces of smoked salmon, thinly sliced
– A couple of tablespoons of fresh dill, chopped
– A splash of extra virgin olive oil, around 2 tablespoons
– A squeeze of fresh lemon juice, roughly 1 tablespoon
– A pinch of salt and black pepper to season
Instructions
1. Start by placing the frisee lettuce in a large mixing bowl, ensuring it’s fully dry to avoid a soggy salad—crisp greens are key here!
2. Add the smoked salmon to the bowl, tearing it into bite-sized pieces with your hands for a rustic touch.
3. Sprinkle in the chopped fresh dill, distributing it evenly for that herby punch in every bite.
4. Drizzle the extra virgin olive oil over the ingredients, using about 2 tablespoons to coat everything lightly.
5. Squeeze the fresh lemon juice directly into the bowl, aiming for around 1 tablespoon to brighten up the flavors.
6. Season with a pinch of salt and black pepper, tossing gently to combine all elements without bruising the greens.
7. Let the salad sit for 2-3 minutes to allow the flavors to meld together before serving.
8. Tip: For an extra burst of freshness, add the lemon juice just before serving to keep the frisee crisp.
9. Tip: If the smoked salmon is too salty, rinse it briefly under cold water and pat dry to balance the seasoning.
10. Tip: Use a salad spinner to dry the frisee thoroughly; wet leaves can make the dressing watery and less flavorful.
Heavenly is the first word that comes to mind with each forkful—the frisee offers a satisfying crunch against the silky salmon, while the dill and lemon create a zesty, aromatic dance. Serve it as a light lunch with crusty bread on the side, or get creative by topping it with a poached egg for a brunch-worthy twist that’ll have everyone asking for seconds.
Frisee and Grapefruit Salad with Poppy Seed Dressing
Vividly bright and bursting with zesty charm, this frisee and grapefruit salad is the ultimate palate wake-up call—perfect for when your taste buds need a vacation from the mundane. With its tangy poppy seed dressing and refreshing crunch, it’s like a little party on a plate that’s both fancy and fuss-free. Trust me, this isn’t your average side salad; it’s a main character energy kind of dish.
Ingredients
– A big handful of frisee lettuce, washed and dried
– 1 large grapefruit, peeled and segmented (save those juices!)
– A couple of tablespoons of olive oil
– A splash of fresh lemon juice
– A tablespoon of honey
– A teaspoon of poppy seeds
– A pinch of salt
– A dash of black pepper
Instructions
1. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of fresh lemon juice, 1 tablespoon of honey, 1 teaspoon of poppy seeds, a pinch of salt, and a dash of black pepper until fully combined and slightly emulsified. Tip: If the honey is thick, warm it slightly for easier mixing.
2. Place the washed and dried frisee lettuce in a large salad bowl, tearing any large leaves into bite-sized pieces for easier eating.
3. Add the segmented grapefruit to the bowl with the frisee, gently tossing to distribute evenly without crushing the fruit.
4. Drizzle the poppy seed dressing over the salad, starting with half and adding more as needed to coat lightly—you don’t want it soggy. Tip: Toss with your hands or salad tongs for the best coverage without over-mixing.
5. Serve immediately on plates or in a shallow bowl to showcase the vibrant colors. Tip: For extra flair, garnish with a sprinkle of additional poppy seeds or a twist of black pepper right before serving.
Seriously, the combo of crisp frisee and juicy grapefruit with that sweet-tangy dressing is a texture dream—crunchy, creamy, and totally addictive. Try it alongside grilled chicken or fish for a light meal, or just devour it solo as a refreshing pick-me-up; either way, it’s bound to become a repeat offender in your recipe rotation.
Grilled Halloumi and Frisee with Balsamic Glaze
Sizzling hot off the grill and straight into your heart, this halloumi and frisee combo is about to become your new favorite salad situation—because who said cheese can’t be the main event? With a tangy balsamic glaze that’ll make your taste buds do a happy dance, it’s the perfect mix of salty, sweet, and seriously satisfying. Trust me, your lunch game just leveled up!
Ingredients
– A block of halloumi cheese (about 8 ounces)
– A big handful of frisee lettuce (around 4 cups)
– A couple of tablespoons of olive oil
– A quarter cup of balsamic vinegar
– A pinch of salt
– A splash of water (about 1 tablespoon)
Instructions
1. Preheat your grill or grill pan to medium-high heat (around 400°F).
2. Slice the halloumi into half-inch thick pieces—this helps it get that perfect crispy exterior without drying out.
3. Drizzle the halloumi slices with a tablespoon of olive oil on both sides to prevent sticking.
4. Place the halloumi on the hot grill and cook for 2-3 minutes per side, until you see those gorgeous grill marks and it’s golden brown.
5. While the halloumi grills, make the balsamic glaze: in a small saucepan, combine the balsamic vinegar and a splash of water over medium heat.
6. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally, until it thickens to a syrupy consistency—tip: don’t walk away, as it can burn quickly!
7. Remove the glaze from heat and let it cool slightly; it will continue to thicken as it sits.
8. In a large bowl, toss the frisee with the remaining tablespoon of olive oil and a pinch of salt to lightly dress it.
9. Arrange the grilled halloumi on top of the frisee, then drizzle everything with the warm balsamic glaze.
Perfect for a quick lunch or a fancy-ish dinner, this dish boasts a delightful contrast of crispy, squeaky halloumi against the frisee’s slight bitterness, all tied together with that sweet-tangy glaze. Serve it alongside grilled chicken or just devour it solo—either way, you’re in for a treat!
Conclusion
Y’all, these 24 frisee recipes prove this leafy green is a versatile star in any kitchen! We hope you’re inspired to whip up something new, share your favorites in the comments, and pin this roundup to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
