Martha Stewart Living Radio: The Radio Blog

Frisée: It's good enough to eat!

Posted by

Have you tried frisée? A part of the chicory family, frisée is a pale, light green variety of curly endive with a slightly bitter flavor. Today on Morning Living, we were joined by Chef Carrie Levin, owner of the New York restaurant Good Enough to Eat. She shared two recipes-- one fast, the other fancy-- that both use this delicious salad green. Check them out below!

FAST: Frisée Salad with Poached Egg
Serves 4

2 bunches frisée*, cleaned, with root cut off, wrapped in a towel, kept in refrigerator.
4 thick roasted slices of bacon** cut in 1/2 in. pieces.
Mustard vinaigrette***
4 poached eggs
Blue cheese or Parmesan optional

*Can use frisée lettuce, watercress or hearts of romaine
**To make roasted bacon, take four rashers (slices) of bacon on a cutting board and scrape them out with the back of a knife (reduces shrinkage). Place the slices on a baking sheet and sprinkle them with a slight amount of sugar-in-the-raw or light brown sugar. Bake them in a 450 degree oven for about 20 minutes. Place the bacon on some paper towels to blot up excess fat.
*** To make vinaigrette, mix together 2/3 cup Dijon mustard, 1 teaspoon Kosher salt, 1 teaspoon white pepper, 1 teaspoon sweet paprika, 1/3 cup fresh lemon juice, 1/3 cup red wine vinegar, 3 cups olive oil and vegetable oil combined in proportions to individual taste-- whisk together.

1. Toss the frisée and bacon together with a minimal amount of vinaigrette.

2. Cheese and extra vinaigrette should be put on the table for individual use.

3. Poach the eggs just before serving. Pat them dry and place one on each of the 4 portions of salad.

4. Serve immediately with a piece of baguette and a glass of chilled rosé.

FANCY: Seared pink peppercorn crusted filet mignon on a bed of frisée, drizzled with roasted red pepper rouille, topped with crisp bacon bits, served with garlic, rosemary, & olive oil oven baked steak fries

Rouille- makes about 5 cups
(You can use prepared mayonnaise omitting the oil and the eggs from the recipe, or make it as follows.)
3 egg yolks
2 teaspoons salt
1 teaspoon white pepper
1/4 teaspoon paprika
1tbl. Dijon mustard
4 cloves garlic, minced
4 red bell peppers, roasted over gas range flame, peeled, and chopped
4 teaspoons cayenne pepper fried in 1 tablespoon butter for 3 minutes (this will eliminate any bitterness from the cayenne)
1/4 cup freshly squeezed lemon juice
1/2 teaspoon hot pepper sauce

1. Place bowl on a damp towel so it won't move, if you are making by hand. Place egg yolks in bowl or blender or food processor, add the salt, pepper, paprika, mustard garlic, bell peppers, and cayenne.

2. Whisk well scraping down sides of the bowl until well blended. Whisking continuously drizzle in lemon juice and hot pepper sauce, then very slowly drizzle in the oil. Mixture should start to thicken when half the oil has been added. Whisk until all the oil is incorporated.

Oven baked steak fries
4 Idaho potatoes cut in half lengthwise, and then cut into 1/4" slices (cleaned, dried, skin on)
1/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 tablespoon minced garlic (optional)
1 teaspoon chopped fresh rosemary or ½ tsp dry rubbed through fingers

1. Toss all ingredients in a bowl to coat evenly and spread out on a baking sheet. Place in 350 degree oven for 30-40 minutes until golden brown.

Filet mignon
4 8oz filet mignons
1/4 cup cracked pink peppercorns (either use a spice grinder or the bottom of a sautée pan on a cutting board using a firm rolling motion)

1. Coat the filet mignons with a little vegetable oil and roll on the cracked peppercorns.

2. Heat a cast iron pan on high heat with 2 tbls of vegetable oil oil. Add 4 tbls of butter when oil is hot but not smoking.

3. Place filets in pan and cook approximately 4 minutes per side for medium rare.

4. Arrange a bed of frisée on a plate and place the steak in the middle, drizzle with the rouille and top with crisp bacon bits, serve the steak fries alongside.

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.