I hope that your mouth is full of cookies while you’re reading this.
To prepare you for January 1st, I made you something green…
Have you had frisee before? I used to pick it out of the big salad boxes back in the day because it was the “bitter” one. Luckily, things have changed.
In (best book of the year!), Deborah Madison talks at length about all the greens in the chicory and endive families (frisee is an endive). She suggests using the frizzy inner leaves for salad, and sauteeing the dark outer greens with sherry vinegar and nut oil (Yum!). I’ve used all the leaves in this salad, dark and light, but I love her idea for getting two different meals from a head of frisee.
Happy Holidays, veggie lovers. See you in the new year!
- 1/4 cup kefir (or buttermilk, or plain runny yogurt)
- 1/2 tsp. meyer lemon zest – from about 1/2 a lemon
- fat pinch of salt, to taste
- 2 cups packed torn frisee leaves
- 2-3 medjool dates, finely chopped
- 2 Tbsp. pine nuts, lightly toasted
- pomegranate seeds, for garnish
- Combine dressing ingredients in a small bowl and set aside.
- Toss frisee with dates, pine nuts, and dressing right before serving.
- Top with pomegranate seeds.
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