Monday, January 24, 2011

White Salad

Don't be fooled by its muted colour palette as this salad is bursting with flavour. I love the crispy texture of the frisee and its gentle bitterness. Adding depth are the spicy julienned green onions, salty and rich parm cheese tossed together in the most brilliant whole-grain mustard dressing. This is a great starter but is also bold enough to serve alongside fish, poultry or red meat.

1 head of frisee, ripped into long pieces
1 green onion, julienned (use the whites as well)
2 tablespoons canola oil
1 tablespoon extra virgin olive oil
1.5 teaspoon whole grain whole grain mustard
1 teaspoon honey
1.5 tablespoon white balsamic vinegar (you can use white wine vinegar or apple cider vinegar)
parmigiano reggiano cheese shavings (as many as you like)
salt and pepper to taste

In a small bowl whisk whole grain mustard, vinegar and honey. Slowly add canola and olive oil whilst whisking. Taste and add salt and pepper (at least 1/2 teaspoon salt). Toss the frisee with the dressing and transfer to a large serving platter. Top with scallions and cheese and drizzle the remaining dressing.

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