20 Delicious Frisee Recipes for Every Season

Craving something fresh and versatile for your meals all year round? Look no further! Our roundup of 20 Delicious Frisee Recipes for Every Season is here to inspire your kitchen adventures. From light summer salads to hearty winter dishes, frisee brings a delightful crunch and elegance to any plate. Dive in and discover how this leafy green can transform your cooking, no matter the season!

Frisee Salad with Warm Bacon Dressing

Waking up to the crisp morning air, I couldn’t help but crave something light yet satisfying for brunch. That’s when I remembered this Frisee Salad with Warm Bacon Dressing—a perfect blend of crunchy greens and rich, smoky flavors that always hits the spot.

Ingredients

• 1 head of frisee, torn into bite-sized pieces
• 4 slices of thick-cut bacon, chopped
• 1 small shallot, finely minced
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• A splash of water
• A couple of eggs
• Salt and freshly ground black pepper, just a pinch of each

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the skillet.
2. Add the minced shallot to the skillet with the bacon drippings and sauté until soft, about 2 minutes. Tip: Keep the heat medium to avoid burning the shallots.
3. Whisk in the apple cider vinegar, Dijon mustard, and a splash of water into the skillet. Let it simmer for about 1 minute to meld the flavors. Tip: The dressing should slightly thicken but still be pourable.
4. Meanwhile, poach the eggs in simmering water until the whites are set but the yolks are still runny, about 4 minutes. Tip: Adding a splash of vinegar to the poaching water helps the eggs hold their shape.
5. Toss the frisee with the warm bacon dressing in a large bowl. Season with a pinch of salt and pepper.
6. Divide the salad between plates, top with the crispy bacon and a poached egg on each serving.

Oh, the joy of cutting into that runny yolk, letting it mingle with the tangy dressing and crisp frisee. Serve this salad with a slice of crusty bread to sop up every last bit of dressing, and you’ve got yourself a meal that’s both elegant and utterly comforting.

Frisee and Goat Cheese Salad

Wow, does anyone else feel like summer salads are just the best way to beat the heat? I remember the first time I tried a Frisee and Goat Cheese Salad at a little bistro in New York, and I’ve been hooked ever since. It’s the perfect mix of crisp, bitter greens and creamy, tangy cheese that just screams summer to me.

Ingredients

• A couple of cups of frisee lettuce, torn into bite-sized pieces
• About 4 oz of goat cheese, crumbled
• A handful of walnuts, roughly chopped
• A splash of olive oil
• A tablespoon of balsamic vinegar
• A pinch of salt and freshly ground black pepper

Instructions

1. Start by washing the frisee lettuce under cold water and patting it dry with a clean towel. Tip: Make sure it’s completely dry to keep the salad crisp.
2. In a large bowl, toss the frisee with a splash of olive oil and a tablespoon of balsamic vinegar until lightly coated. Tip: Use your hands to gently toss the greens to avoid bruising them.
3. Add the crumbled goat cheese and chopped walnuts to the bowl. Tip: Toast the walnuts in a dry pan for a couple of minutes beforehand for extra crunch and flavor.
4. Season with a pinch of salt and freshly ground black pepper, then give everything one final gentle toss to combine.

Before you know it, you’ve got a salad that’s a delightful contrast of textures and flavors. The frisee offers a slight bitterness that’s perfectly balanced by the creamy goat cheese and the crunch of walnuts. Serve it as a light lunch or alongside grilled chicken for a more substantial meal.

Frisee aux Lardons

How many times have I found myself craving something that’s both hearty and a tad fancy for a weeknight dinner? That’s when Frisee aux Lardons comes to the rescue. It’s a dish that feels like a warm hug, with its crispy bacon and slightly bitter greens, perfect for those evenings when you want to treat yourself without spending hours in the kitchen.

Ingredients

• A couple of slices of thick-cut bacon, chopped into bite-sized pieces
• 1 head of frisee lettuce, washed and torn into pieces
• 2 eggs
• A splash of white vinegar
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• A pinch of salt and freshly ground black pepper

Instructions

1. Start by frying the chopped bacon in a pan over medium heat until it’s crispy, about 5 minutes. Tip: Save the bacon fat in the pan for extra flavor in the dressing.
2. While the bacon cooks, bring a small pot of water to a gentle simmer and add a splash of white vinegar. Carefully crack the eggs into the water to poach them for about 4 minutes for a runny yolk.
3. In a small bowl, whisk together the Dijon mustard, olive oil, and a pinch of salt and pepper to make the dressing. Tip: The warmth from the bacon fat can help emulsify the dressing if you whisk it in.
4. Toss the torn frisee lettuce with the dressing in a large bowl until evenly coated.
5. Divide the dressed frisee between two plates, top with the crispy bacon, and carefully place a poached egg on top of each. Tip: The runny yolk acts as an extra layer of dressing, so don’t skip the poached eggs!

Loving the contrast of textures in this dish is easy—the crispiness of the bacon against the soft frisee and the creamy yolk. Serve it with a slice of crusty bread to soak up every last bit of dressing and yolk for a truly satisfying meal.

Frisee Salad with Poached Egg

Perfect for those mornings when you’re craving something light yet satisfying, this Frisee Salad with Poached Egg is my go-to. It’s a dish that reminds me of lazy Sundays spent brunching with friends, where the simplicity of ingredients speaks volumes.

Ingredients

• A couple of handfuls of frisee lettuce, torn into bite-sized pieces
• 2 large eggs
• A splash of white vinegar
• 1 tbsp olive oil
• A squeeze of lemon juice
• Salt and freshly ground black pepper, just a pinch each
• A small handful of crispy bacon bits (optional, but highly recommended)

Instructions

1. Fill a medium saucepan about two-thirds full with water, add a splash of white vinegar, and bring to a gentle simmer over medium heat. The vinegar helps the egg whites coagulate faster.
2. While the water heats, toss the frisee with olive oil, lemon juice, salt, and pepper in a large bowl. Set aside.
3. Crack each egg into a small cup or ramekin. This makes it easier to slide them into the water.
4. Once the water is simmering, gently slide the eggs into the water one at a time. Cook for exactly 3 minutes for a perfectly runny yolk.
5. Use a slotted spoon to lift the eggs out of the water, letting any excess water drip off.
6. Divide the dressed frisee between two plates, top each with a poached egg, and sprinkle with bacon bits if using.

Velvety yolk mingling with the crisp frisee and the tangy dressing creates a symphony of textures and flavors. Try serving it with a slice of crusty bread to sop up every last bit of yolk.

Frisee and Radicchio Salad with Mustard Vinaigrette

Last weekend, I found myself staring into the fridge, wondering what to do with the frisee and radicchio that were about to turn. That’s when inspiration struck for this vibrant, slightly bitter salad that’s now a staple in my kitchen. It’s perfect for those days when you want something light yet packed with flavor.

Ingredients

• A couple of cups of frisee, torn into bite-sized pieces
• A handful of radicchio, thinly sliced
• A splash of olive oil (about 1/4 cup)
• A tablespoon of Dijon mustard
• A squeeze of lemon juice (about 2 tablespoons)
• A pinch of salt and freshly ground black pepper
• A teaspoon of honey (optional, for a touch of sweetness)

Instructions

1. In a large bowl, whisk together the olive oil, Dijon mustard, lemon juice, salt, pepper, and honey (if using) until well combined. Tip: The honey balances the bitterness of the greens beautifully.
2. Add the frisee and radicchio to the bowl. Tip: Tearing the frisee by hand ensures the dressing coats every nook and cranny.
3. Toss the salad gently but thoroughly to ensure every leaf is dressed. Tip: Use your hands for the best mix, but be gentle to avoid bruising the leaves.
4. Let the salad sit for about 5 minutes before serving to allow the flavors to meld.

Now, this salad has a delightful crunch from the frisee, a slight bitterness from the radicchio, and a tangy kick from the mustard vinaigrette. I love serving it alongside grilled chicken or fish for a complete meal that’s as satisfying as it is simple.

Frisee, Apple, and Walnut Salad

Zesty and refreshing, this Frisee, Apple, and Walnut Salad is my go-to when I need something light yet satisfying. It’s the perfect blend of crisp, sweet, and nutty, and I love how it comes together in minutes—ideal for those busy evenings when cooking feels like a chore.

Ingredients

• A couple of cups of frisee lettuce, torn into bite-sized pieces
• 1 medium apple, thinly sliced (I prefer Honeycrisp for their sweetness and crunch)
• A handful of walnuts, roughly chopped
• A splash of apple cider vinegar
• 2 tbsp of olive oil
• A pinch of salt and freshly ground black pepper

Instructions

1. Start by washing the frisee lettuce thoroughly under cold water. Spin it dry or pat gently with a clean towel to remove excess water—this ensures your dressing sticks better.
2. In a large bowl, combine the frisee, apple slices, and chopped walnuts. Tip: Toss the apples in a little lemon juice if you’re prepping ahead to keep them from browning.
3. In a small jar, shake together the apple cider vinegar, olive oil, salt, and pepper until well combined. Tip: The ratio for a balanced vinaigrette is 1 part vinegar to 3 parts oil.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use your hands to toss the salad; it’s gentler on the leaves and ensures a better distribution of the dressing.
5. Serve immediately to enjoy the salad at its crispest.

Out of all the salads I’ve made, this one stands out for its delightful contrast of textures—the crunch of the apples and walnuts against the soft frisee. It’s a versatile dish too; try adding some crumbled blue cheese for a tangy twist or serve it alongside a warm soup for a comforting meal.

Frisee with Roasted Beets and Goat Cheese

Just last week, I found myself staring at a bunch of frisee and some beets in my fridge, wondering how to turn them into something special. That’s when I remembered this delightful salad I had at a friend’s dinner party, and voila, this recipe was born. It’s a perfect blend of earthy, tangy, and creamy flavors that somehow feels both indulgent and light.

Ingredients

• A couple of medium beets, peeled and diced
• 1 tbsp olive oil
• A pinch of salt
• 1 head of frisee, washed and torn into bite-sized pieces
• 2 oz goat cheese, crumbled
• A splash of balsamic vinegar
• A handful of walnuts, roughly chopped

Instructions

1. Preheat your oven to 400°F. Toss the diced beets with olive oil and a pinch of salt on a baking sheet.
2. Roast the beets for about 25 minutes, or until they’re tender and slightly caramelized at the edges. Tip: Stir them halfway through for even roasting.
3. While the beets are roasting, place the torn frisee in a large salad bowl.
4. Once the beets are done, let them cool for a few minutes before adding them to the frisee. Tip: Adding them while still warm slightly wilts the frisee, which I love for texture.
5. Sprinkle the crumbled goat cheese and chopped walnuts over the salad.
6. Drizzle with a splash of balsamic vinegar right before serving. Tip: If you have it, a balsamic reduction adds a lovely sweetness and thickness to the dressing.

Great for a light lunch or as a starter, this salad’s crunch from the walnuts, creaminess from the goat cheese, and the earthy sweetness of the beets make it a standout. I sometimes add a few slices of pear for an extra layer of flavor and texture.

Frisee and Smoked Salmon Salad

After a long week of testing out heavy comfort foods, I found myself craving something light yet satisfying. That’s when I stumbled upon this Frisee and Smoked Salmon Salad, a perfect blend of crisp greens and rich, smoky flavors that instantly became a staple in my kitchen.

Ingredients

• A couple of cups of frisee lettuce, torn into bite-sized pieces
• 4 oz of smoked salmon, thinly sliced
• A handful of cherry tomatoes, halved
• A small red onion, thinly sliced
• A splash of olive oil
• A squeeze of fresh lemon juice
• A pinch of salt and freshly ground black pepper
• A drizzle of honey (optional, for a touch of sweetness)

Instructions

1. Start by washing the frisee lettuce under cold water and pat it dry with a clean towel to ensure it’s crisp.
2. In a large bowl, combine the frisee, cherry tomatoes, and red onion. Toss them gently to mix.
3. Drizzle the olive oil and lemon juice over the salad. Add a pinch of salt and pepper, then toss again to coat everything evenly. Tip: Always add dressing gradually to avoid overdressing the salad.
4. Arrange the smoked salmon slices on top of the salad. Tip: For an elegant presentation, roll the salmon slices into loose roses before placing them.
5. If you like a hint of sweetness, lightly drizzle honey over the salad. Tip: Warm the honey slightly for easier drizzling.
6. Give the salad one final gentle toss to slightly incorporate the salmon without breaking it apart.

Zesty and refreshing, this salad offers a delightful contrast between the peppery frisee and the buttery salmon. Serve it with a slice of crusty bread to soak up the delicious dressing, or enjoy it as is for a light, nutritious meal.

Frisee Salad with Citrus Vinaigrette

Goodness, have I got a refreshing salad for you today! It’s one of those dishes that makes you feel like a gourmet chef with minimal effort, perfect for those sweltering summer days when you want something light yet satisfying.

Ingredients

• A couple of cups of frisee lettuce, torn into bite-sized pieces
• 1/2 cup of orange segments, because we’re all about that citrusy sweetness
• A splash of olive oil, about 2 tbsp
• 1 tbsp of fresh lemon juice, for that zing
• A pinch of salt, because every dish needs a little love
• A dash of honey, just to sweeten the deal

Instructions

1. Start by whisking together the olive oil, lemon juice, salt, and honey in a small bowl until it’s all friendly and combined. This is your citrus vinaigrette.
2. Gently toss the frisee lettuce and orange segments in a large bowl. You want every leaf to get some of that citrusy goodness.
3. Drizzle the vinaigrette over the salad and give it another gentle toss. No leaf left behind!
4. Let the salad sit for about 5 minutes before serving. This little rest allows the flavors to mingle and get to know each other.

Crunchy, tangy, and with just the right amount of sweetness, this salad is a dream. Serve it alongside grilled chicken or fish for a meal that feels fancy but is fuss-free.

Frisee and Avocado Salad

Kicking off today’s recipe with a dish that’s as refreshing as it is simple to make, the Frisee and Avocado Salad. I stumbled upon this combination during a lazy Sunday brunch, and it’s been a staple in my kitchen ever since. The crisp bitterness of frisee paired with the creamy avocado is a match made in heaven.

Ingredients

• A couple of cups of frisee lettuce, torn into bite-sized pieces
• 1 ripe avocado, sliced
• A splash of olive oil (about 2 tbsp)
• A squeeze of lemon juice (about 1 tbsp)
• A pinch of salt and freshly ground black pepper
• A handful of cherry tomatoes, halved

Instructions

1. Start by washing the frisee lettuce thoroughly under cold water. Shake off the excess water and pat dry with a clean towel to ensure your salad isn’t soggy.
2. In a large bowl, toss the frisee with a splash of olive oil and a squeeze of lemon juice. This not only adds flavor but also helps the leaves stay fresh longer.
3. Add the sliced avocado and halved cherry tomatoes to the bowl. Gently toss to combine, being careful not to mash the avocado.
4. Season with a pinch of salt and freshly ground black pepper to taste. Remember, the key to a great salad is balancing the flavors, so adjust the seasoning as needed.
5. Serve immediately to enjoy the crisp texture of the frisee against the creamy avocado. For an extra touch, sprinkle some toasted nuts on top for crunch.

This salad is a delightful mix of textures and flavors, with the frisee offering a slight bitterness that’s perfectly balanced by the richness of the avocado. Try serving it alongside grilled chicken or fish for a complete meal that’s both nutritious and satisfying.

Frisee with Grilled Chicken and Balsamic Glaze

Finally, a salad that doesn’t feel like an afterthought! I stumbled upon this Frisee with Grilled Chicken and Balsamic Glaze during a summer BBQ at a friend’s place, and it was the star of the show. The combination of crispy frisee, juicy chicken, and that sweet-tangy glaze had me going back for seconds—and thirds.

Ingredients

• 1 head of frisee, washed and torn into bite-sized pieces
• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• Salt and freshly ground black pepper, to season
• A splash of balsamic vinegar
• A drizzle of honey
• A handful of cherry tomatoes, halved
• A small handful of shaved Parmesan cheese

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Brush the chicken breasts with olive oil and season both sides with salt and pepper.
3. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
4. While the chicken is grilling, whisk together equal parts balsamic vinegar and honey in a small saucepan over low heat until it thickens slightly, about 5 minutes. Tip: Keep an eye on it to prevent burning.
5. Toss the frisee and cherry tomatoes in a large bowl with a drizzle of olive oil and a pinch of salt.
6. Slice the grilled chicken into strips and arrange them over the frisee.
7. Drizzle the balsamic glaze over the salad and top with shaved Parmesan. Tip: Add the glaze just before serving to keep the frisee crisp.

Absolutely delightful, the crispness of the frisee against the tender chicken and the rich glaze creates a symphony of textures and flavors. Try serving it with a slice of crusty bread to soak up any extra glaze—it’s a game-changer.

Frisee and Pear Salad with Blue Cheese

Remember those lazy Sunday afternoons when you crave something light yet satisfying? That’s exactly when I stumbled upon this Frisee and Pear Salad with Blue Cheese combo. It’s become my go-to for a quick, elegant lunch that feels a bit fancy without any fuss.

Ingredients

• A couple of cups of frisee lettuce, torn into bite-sized pieces
• 1 ripe pear, thinly sliced
• A handful of blue cheese crumbles
• A splash of olive oil
• A drizzle of balsamic vinegar
• A pinch of salt and freshly ground black pepper
• A handful of walnuts, roughly chopped

Instructions

1. Start by washing the frisee lettuce thoroughly under cold water, then pat it dry with a clean kitchen towel or use a salad spinner to remove excess water.
2. In a large salad bowl, toss the dried frisee with a splash of olive oil and a drizzle of balsamic vinegar until lightly coated. Tip: The key here is to dress the greens lightly; you can always add more, but you can’t take it away!
3. Add the thinly sliced pear and a pinch of salt and black pepper to the bowl, gently tossing to combine. Tip: Slice the pear just before adding to prevent browning.
4. Sprinkle the blue cheese crumbles and roughly chopped walnuts over the top. Tip: For an extra flavor boost, toast the walnuts in a dry pan over medium heat for a couple of minutes until fragrant.
5. Give the salad one final gentle toss to distribute all the ingredients evenly without crushing the delicate pear slices.

Now, this salad is all about contrasts—the crisp frisee, juicy pear, creamy blue cheese, and crunchy walnuts create a symphony of textures. Next time, try serving it alongside a crusty baguette for a complete meal that’s as pleasing to the eye as it is to the palate.

Frisee Salad with Roasted Garlic Dressing

Mmm, there’s something about the crisp bitterness of frisee paired with the deep, caramelized notes of roasted garlic that just sings to my soul. I stumbled upon this combo during a lazy Sunday farmers’ market haul, and it’s been a staple in my kitchen ever since. Perfect for those days when you crave something light yet bursting with flavor.

Ingredients

• 1 head of frisee, torn into bite-sized pieces
• 3 cloves of garlic, unpeeled
• A couple of tablespoons of olive oil
• A splash of lemon juice
• A pinch of salt
• A dash of freshly ground black pepper
• 1 teaspoon of Dijon mustard
• 1/4 cup of heavy cream

Instructions

1. Preheat your oven to 400°F. Toss the unpeeled garlic cloves with a tablespoon of olive oil and a pinch of salt, then wrap them in foil. Roast for about 20 minutes until they’re soft and golden. Tip: Roasting garlic mellows its sharpness and brings out a sweet, nutty flavor.
2. Once the garlic is cool enough to handle, squeeze the cloves out of their skins into a small bowl. Mash them into a paste with the back of a fork.
3. Whisk together the mashed garlic, Dijon mustard, lemon juice, and heavy cream until smooth. Slowly drizzle in the remaining olive oil while whisking to emulsify the dressing. Tip: Adding the oil slowly ensures your dressing is smooth and not separated.
4. Toss the frisee with the dressing until evenly coated. Season with salt and pepper to taste. Tip: Frisee is delicate, so use your hands to gently toss the salad to avoid bruising the leaves.

You’ll love how the creamy dressing clings to the frisee’s curly leaves, offering a perfect balance of flavors in every bite. Try topping it with a poached egg for a luxurious twist that turns this salad into a meal.

Frisee and Cucumber Salad

Now, let me tell you about this Frisee and Cucumber Salad that’s been my go-to for those unbearably hot days when turning on the stove feels like a crime. It’s crisp, refreshing, and has just the right amount of tang to wake up your taste buds.

Ingredients

• 1 head of frisee, torn into bite-sized pieces
• 1 English cucumber, thinly sliced
• A couple of radishes, thinly sliced
• A handful of fresh dill, roughly chopped
• A splash of olive oil
• 2 tbsp white wine vinegar
• A pinch of salt and freshly ground black pepper

Instructions

1. In a large bowl, combine the torn frisee, sliced cucumber, and radishes.
2. Sprinkle the chopped dill over the vegetables for that herby freshness.
3. Drizzle a splash of olive oil and the white wine vinegar over the salad. Tip: The vinegar adds a bright acidity, so don’t skip it!
4. Season with a pinch of salt and a grind of black pepper. Tip: Always taste as you go to adjust the seasoning to your liking.
5. Toss everything together gently but thoroughly to ensure every leaf and slice is coated. Tip: Use your hands for the best mix without bruising the greens.

Kick back and enjoy this salad as is, or get creative by adding some grilled chicken or shrimp for a heartier meal. The crunch of the cucumber paired with the slight bitterness of the frisee makes every bite a delight.

Frisee with Anchovy Dressing

Last summer, I stumbled upon this Frisee with Anchovy Dressing at a quaint little bistro in Provence, and it was love at first bite. The crispness of the frisee paired with the umami-packed dressing was a revelation, and I’ve been making it at home ever since.

Ingredients

• A couple of heads of frisee lettuce, washed and torn into bite-sized pieces
• A small handful of anchovy fillets, about 6, finely chopped
• A clove of garlic, minced
• A splash of red wine vinegar, about 2 tbsp
• A good glug of extra virgin olive oil, around 1/4 cup
• A pinch of salt and freshly ground black pepper
• A teaspoon of Dijon mustard
• A hard-boiled egg, chopped (optional, for garnish)

Instructions

1. In a small bowl, mash the chopped anchovies and minced garlic together with the back of a fork until it forms a paste.
2. Whisk in the red wine vinegar and Dijon mustard until well combined.
3. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. Tip: If the dressing separates, just keep whisking—it’ll come together.
4. Season with a pinch of salt and a generous grind of black pepper. Taste and adjust the seasoning if needed.
5. In a large salad bowl, toss the frisee with the dressing until every leaf is lightly coated. Tip: Don’t overdress the salad; you can always add more dressing if needed.
6. Garnish with chopped hard-boiled egg if using, and serve immediately. Tip: For an extra touch, serve with crusty bread to soak up any leftover dressing.

Kicking back with this salad, the crunch of the frisee against the creamy, salty dressing is nothing short of perfection. It’s a dish that’s as satisfying on a lazy Sunday afternoon as it is at a fancy dinner party—just add a glass of crisp white wine and you’re golden.

Frisee and Strawberry Salad

Believe it or not, the first time I tried Frisee and Strawberry Salad was at a quaint little farmers’ market in Vermont. The combination of bitter greens and sweet strawberries was a revelation, and I’ve been hooked ever since. Here’s how I make my version at home, perfect for those warm summer evenings.

Ingredients

• A couple of cups of frisee, washed and torn into bite-sized pieces
• 1 cup of fresh strawberries, hulled and sliced
• A handful of toasted walnuts, roughly chopped
• A splash of balsamic vinegar
• A drizzle of extra virgin olive oil
• A pinch of salt and freshly ground black pepper
• A small handful of fresh mint leaves, for garnish

Instructions

1. Start by toasting the walnuts in a dry skillet over medium heat for about 5 minutes, or until they’re fragrant and lightly browned. Keep an eye on them to prevent burning.
2. In a large bowl, combine the frisee and sliced strawberries. Tip: If your strawberries are on the larger side, slice them thinner for a more balanced bite.
3. Add the toasted walnuts to the bowl. The warmth from the walnuts will slightly wilt the frisee, adding a nice texture contrast.
4. Drizzle with balsamic vinegar and extra virgin olive oil. Start with a little; you can always add more to suit your taste.
5. Sprinkle with a pinch of salt and a few grinds of black pepper. Toss everything gently to combine. Tip: Use your hands to toss the salad for a more even distribution of dressing.
6. Garnish with fresh mint leaves just before serving. Tip: Tear the mint leaves slightly to release their aroma.

Delightfully, this salad is a play of textures and flavors—the crisp frisee, juicy strawberries, and crunchy walnuts come together beautifully. Serve it alongside grilled chicken or fish for a light, summery meal, or enjoy it on its own for a refreshing lunch.

Frisee Salad with Grilled Shrimp

Delightfully light yet satisfying, this Frisee Salad with Grilled Shrimp is my go-to summer dish when I crave something fresh but don’t want to spend hours in the kitchen. It’s a perfect blend of crisp greens and succulent shrimp, with a dressing that’s just tangy enough to make every bite exciting.

Ingredients

• 1 head of frisee, torn into bite-sized pieces
• 12 large shrimp, peeled and deveined
• 2 tbsp olive oil
• A splash of lemon juice
• 1 garlic clove, minced
• A pinch of salt and pepper
• 1/4 cup of cherry tomatoes, halved
• A couple of slices of avocado
• 1 tbsp Dijon mustard
• 1 tsp honey

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a bowl, toss the shrimp with 1 tbsp olive oil, minced garlic, salt, and pepper until they’re evenly coated.
3. Grill the shrimp for 2-3 minutes on each side, until they’re pink and slightly charred. Tip: Don’t overcrowd the grill to ensure each shrimp gets those perfect grill marks.
4. While the shrimp are grilling, whisk together the remaining olive oil, lemon juice, Dijon mustard, and honey in a small bowl to make the dressing.
5. In a large salad bowl, combine the frisee, cherry tomatoes, and avocado slices.
6. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the greens crisp.
7. Arrange the grilled shrimp on top of the salad. Tip: Let the shrimp rest for a minute after grilling to lock in the juices before placing them on the salad.

What makes this dish stand out is the contrast between the smoky shrimp and the bright, peppery frisee, with the creamy avocado adding just the right amount of richness. Serve it with a slice of crusty bread to soak up any extra dressing, and you’ve got a meal that’s as beautiful as it is delicious.

Frisee and Roasted Pepper Salad

Finally, a salad that’s as fun to make as it is to eat! I stumbled upon this Frisee and Roasted Pepper Salad during a lazy Sunday farmers’ market run, and it’s been a staple in my summer menu ever since. The crisp frisee paired with the smoky sweetness of roasted peppers is a match made in heaven, and I’m here to guide you through making it.

Ingredients

• 1 head of frisee, torn into bite-sized pieces
• 2 large red bell peppers
• A couple of tablespoons of olive oil
• A splash of balsamic vinegar
• 1 clove of garlic, minced
• A pinch of salt and freshly ground black pepper
• A handful of crumbled goat cheese (optional, but highly recommended)

Instructions

1. Preheat your oven to 425°F. This high heat is perfect for getting those peppers nicely charred.
2. Cut the bell peppers in half, remove the seeds and stems, and place them cut side down on a baking sheet. Drizzle with a tablespoon of olive oil.
3. Roast the peppers for about 25 minutes, or until the skins are blackened and blistered. Tip: Don’t rush this step—the charring adds incredible flavor.
4. Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes—this makes peeling the skin off a breeze.
5. Once cooled, peel the skins off the peppers and slice them into thin strips.
6. In a large bowl, whisk together the remaining olive oil, balsamic vinegar, minced garlic, salt, and pepper. Tip: Always taste your dressing before adding it to the salad to adjust the seasoning.
7. Add the frisee and roasted pepper strips to the bowl and toss gently to coat with the dressing. Tip: Use your hands to toss the salad for the most even distribution of dressing.
8. Sprinkle the crumbled goat cheese on top just before serving for a creamy contrast to the crisp greens.

How delightful is this salad? The frisee offers a slight bitterness that’s perfectly balanced by the sweet, smoky peppers, and the goat cheese adds a tangy creaminess. Serve it alongside grilled chicken or fish for a complete meal that’s sure to impress.

Frisee with Lemon Tahini Dressing

Zesty and fresh, this Frisee with Lemon Tahini Dressing is my go-to salad when I need something light yet satisfying. It’s the perfect blend of bitter greens and creamy, tangy dressing that I often whip up for a quick lunch or as a starter to impress dinner guests.

Ingredients

• A couple of cups of frisee lettuce, torn into bite-sized pieces
• 1/4 cup of tahini
• The juice of 1 lemon
• A splash of olive oil
• A pinch of salt
• A dash of garlic powder
• A tablespoon of water, if needed to thin the dressing

Instructions

1. Start by washing the frisee lettuce thoroughly under cold water. Shake off the excess water and pat dry with a clean towel to ensure the dressing sticks well.
2. In a small bowl, whisk together the tahini and lemon juice until smooth. This is where the magic starts to happen, and the dressing begins to come together.
3. Slowly drizzle in the olive oil while continuing to whisk. This helps emulsify the dressing, making it creamy and well combined.
4. Add a pinch of salt and a dash of garlic powder to the dressing. Taste and adjust the seasoning if necessary. If the dressing is too thick, add a tablespoon of water to thin it out.
5. Toss the dried frisee lettuce with the lemon tahini dressing in a large bowl until every leaf is lightly coated. Be gentle to avoid bruising the delicate greens.
6. Serve immediately for the best texture and flavor. The frisee should be crisp, with the creamy dressing clinging to each leaf, offering a perfect balance of flavors.

Perfect for those who love a salad with a bit of bite, this dish pairs wonderfully with grilled chicken or can stand proudly on its own. The lemon tahini dressing adds a luxurious creaminess that makes this simple salad feel anything but ordinary.

Frisee and Quinoa Salad

Now, I know what you’re thinking—another salad recipe? But trust me, this Frisee and Quinoa Salad is anything but ordinary. It’s a dish that came to me during one of those lazy Sunday afternoons when I wanted something light yet satisfying, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup of quinoa, rinsed
• 2 cups of water
• A couple of handfuls of frisee, torn into bite-sized pieces
• A splash of olive oil
• 1 tbsp of lemon juice
• A pinch of salt
• A handful of cherry tomatoes, halved
• A sprinkle of feta cheese

Instructions

1. Start by rinsing the quinoa under cold water to remove any bitterness.
2. In a medium saucepan, bring the 2 cups of water to a boil, then add the quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed. Tip: Fluff the quinoa with a fork after cooking to prevent it from becoming mushy.
3. While the quinoa cooks, toss the frisee with a splash of olive oil and the tbsp of lemon juice in a large bowl. Add a pinch of salt to taste. Tip: Massaging the frisee lightly with your hands can help soften its texture.
4. Once the quinoa is done and has cooled slightly, add it to the bowl with the frisee. Mix gently to combine.
5. Add the halved cherry tomatoes and sprinkle with feta cheese. Tip: For an extra burst of flavor, try adding some toasted nuts or seeds on top.

Mmm, the combination of the fluffy quinoa, the slightly bitter frisee, and the creamy feta is just divine. I love serving this salad with a piece of crusty bread on the side for a complete meal.

Conclusion

Exploring these 20 delicious frisee recipes opens up a world of seasonal flavors perfect for any home cook in North America. Whether you’re looking for a fresh summer salad or a cozy winter dish, there’s something here for everyone. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest for others to enjoy!