Frisée With Warm Shallot Vinaigrette

Frisée With Warm Shallot Vinaigrette
Marcus Nilsson
Serves 8
preparation
20
minutes
cooking
20
minutes

Ingredients

1/3
cup
plus 2 tablespoons olive oil
4
large shallots, thinly sliced
kosher salt and black pepper
1/3
cup
white wine vinegar
1/2
teaspoon
sugar
2
large heads frisée, torn into bite-size pieces (about 12 cups)

Directions

  1. Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the shallots and ½ teaspoon salt and cook, stirring often, until softened, 8 to 10 minutes. Add the vinegar, sugar, the remaining ⅓ cup of oil, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until heated through, 1 minute.
  2. In a large bowl, combine the frisée and warm vinaigrette and toss to coat.

 

Sarah Copeland
November 2011

Nutritional Information

  • Per Serving
  • Calories 128
  • Fat 12 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 251 mg
  • Protein 1 g
  • Carbohydrate 4 g
  • Sugar 1 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 26 mg
What does this mean? See Nutrition 101.