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Frisée With Warm Shallot Vinaigrette

Frisée With Warm Shallot Vinaigrette
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Serves 8| Hands-On Time: | Total Time:



  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.
By December, 2011

Nutritional Information

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

Quick Tip

Basic Vinaigrette
The frisée can be washed and dried up to 2 days in advance; refrigerate, wrapped in a damp paper towel. The vinaigrette can be made up to 1 day in advance; refrigerate, covered. Reheat the vinaigrette before using.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.