Warm Frisee Salad With Crispy Kosher Salami |
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Prep Time: 20 Minutes Cook Time: 13 Minutes |
Ready In: 33 Minutes Servings: 1 |
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Frisée is a member of the chicory family often used in mesclun salad mixes. Buy bunches with crisp leaves and no signs of wilting. Use all of the leaves except the core. Ingredients:
1/2 (12-oz.) package kosher beef salami slices |
1/4 cup extra virgin olive oil |
1/2 medium-size red onion, sliced |
1 garlic clove, minced |
1/3 cup plus 1 tbsp. sherry vinegar |
2 teaspoons whole grain mustard |
1/2 teaspoon kosher salt |
1/4 teaspoon coarsely ground pepper |
4 bunches frisée, torn |
1 pt. grape tomatoes, halved |
Directions:
1. Cut kosher beef salami slices into 1/4-inch strips.
2. Cook salami strips in hot olive oil in a medium skillet over medium heat 5 to 10 minutes or until crispy. Remove salami with a slotted spoon, reserving remaining oil in skillet. Drain salami pieces on paper towels.
3. Sauté onion and garlic in reserved hot oil 2 minutes. Stir in vinegar, mustard, salt, and pepper; cook 1 minute.
4. Place frisée and grape tomato halves in a large bowl, and drizzle with vinegar mixture; toss to coat. Sprinkle with crispy salami pieces, and serve immediately.
5. *2 bunches curly endive may be substituted for frisée.
6. Note: For testing purposes only, we used Hebrew National Kosher Beef Salami.
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