Frisee, Radicchio and Escarole Salad with Citrus Dressing

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5 from 6 votes

Frisee, Radicchio and Escarole Salad with Citrus Dressing

When you are serving up a rich main course, a bitter greens salad is the most amazing counterpoint.

Prep Time25

Cook Time0

Total Time25

Course: Salad

Cuisine: American, Italian, Mediterranean

Servings: People

Author: Katie Workman

Ingredients

4 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon honey
2 teaspoons Dijon mustard (preferably grainy)
Kosher salt and freshly ground black pepper (to taste)
1 medium head radicchio
1 small head escarole
1 large or 2 smalls heads frisée lettuce
1 red onion (halved and very thinly sliced)
¾ cup crumbled feta cheese (optional)

Instructions

In a large bowl, combine the olive oil, lemon juice, orange juice, honey, mustard, salt, and pepper.
Quarter the radicchio, cut out the core, and slice it very thinly. Slice the escarole crosswise into very thin ribbons. Slice or tear the frisée into small pieces. Place them in the bowl with the dressing and add the red onion. Toss to combine. Add the feta if desired, and toss again.

Notes

Now you have a choice, and it’s an important one — feta or no feta? Here’s how to decide — if your main course has cheese in it, probably no feta. If you have a vegan at the table, no feta. If your main course in Asian in origin, probably no feta. And if your main course is American or Mediterranean or just very simple, then consider adding the feta. It’s fabulous in this salad, though by no means necessary.

Nutrition