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Arugula, Frisee, and Red-Leaf Salad with Strawberries

Arugula, Frisee, and Red-Leaf Salad with Strawberries

In this salad, peppery, dark-green arugula contrasts with sweet, crisp red-leaf lettuce and light-green, lacy, bitter frisee. If you prefer a lighter dish, simply omit the walnuts and goat cheese.

Body+Soul, April/May 2006 http://www.marthastewart.com/132178/arugula-frisee-and-red-leaf-salad-strawberries
5
Rated
100100(2)2
  • Prep Time 35 minutes
  • Total Time 35 Minutes
  • Yield Serves 4

Ingredients

    • 4 teaspoons balsamic vinegar
    • 3 tablespoons extra-virgin olive oil
    • 1/2 teaspoon minced fresh thyme leaves
    • Coarse salt and ground pepper
    • 3 cups baby arugula (about 2 ounces), washed and dried
    • 3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces
    • 3 cups (about 1 small head) frisee, trimmed, washed, dried, and torn into bite-size pieces
    • 1 pint strawberries, washed, dried, hulled, and quartered
    • 1/2 cup walnuts, toasted and coarsely chopped (optional)
    • 2 Belgian endives, leaves separated, washed and dried
    • 6 ounces goat cheese, crumbled (optional)

Directions

  1. In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.
  2. On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.

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