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Prep Time:15 minsTotal Time:15 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:15 minsTotal Time:15 minsServings:8Yield:8 servings
Prep Time:15 mins
Prep Time:
15 mins
Total Time:15 mins
Total Time:
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonshoney5tablespoonswhite-wine vinegar1tablespoonfinely chopped shallot2teaspoonsDijon mustard½teaspoonkosher salt½teaspoonground pepper5tablespoonsextra-virgin olive oil10cupslightly packed torn frisée, escarole, endive and/or chicory (12 ounces)4cupslightly packed torn radicchio½cuplightly packed fresh parsley leaves
Cook Mode(Keep screen awake)
Ingredients
3tablespoonshoney
5tablespoonswhite-wine vinegar
1tablespoonfinely chopped shallot
2teaspoonsDijon mustard
½teaspoonkosher salt
½teaspoonground pepper
5tablespoonsextra-virgin olive oil
10cupslightly packed torn frisée, escarole, endive and/or chicory (12 ounces)
4cupslightly packed torn radicchio
½cuplightly packed fresh parsley leaves
DirectionsCook honey in a medium skillet over medium-high heat, swirling the pan and scraping down the sides, until it is dark amber in color and smells deeply caramelized, about 2 minutes. Remove from heat and immediately add vinegar, whisking to combine. Whisk in shallot, mustard, salt and pepper. Slowly whisk in oil until well combined.Place frisée (and/or escarole, endive, chicory), radicchio and parsley in a large bowl. Drizzle with the dressing and toss to combine.TipsTo make ahead: Refrigerate vinaigrette (Step 1) for up to 1 day; bring to room temperature before tossing with the greens.Originally appeared: EatingWell Magazine, November/December 2017
Directions
Cook honey in a medium skillet over medium-high heat, swirling the pan and scraping down the sides, until it is dark amber in color and smells deeply caramelized, about 2 minutes. Remove from heat and immediately add vinegar, whisking to combine. Whisk in shallot, mustard, salt and pepper. Slowly whisk in oil until well combined.Place frisée (and/or escarole, endive, chicory), radicchio and parsley in a large bowl. Drizzle with the dressing and toss to combine.TipsTo make ahead: Refrigerate vinaigrette (Step 1) for up to 1 day; bring to room temperature before tossing with the greens.
Cook honey in a medium skillet over medium-high heat, swirling the pan and scraping down the sides, until it is dark amber in color and smells deeply caramelized, about 2 minutes. Remove from heat and immediately add vinegar, whisking to combine. Whisk in shallot, mustard, salt and pepper. Slowly whisk in oil until well combined.
Place frisée (and/or escarole, endive, chicory), radicchio and parsley in a large bowl. Drizzle with the dressing and toss to combine.
Tips
To make ahead: Refrigerate vinaigrette (Step 1) for up to 1 day; bring to room temperature before tossing with the greens.
Originally appeared: EatingWell Magazine, November/December 2017
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Nutrition Facts(per serving)121Calories9gFat10gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
