Warm Frisee Salad With Crispy Kosher Salami

Southern Living
Warm Frisee Salad with Crispy Kosher Salami Recipe
Oxmoor House
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.
Makes 8 servings


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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


Prep: 20 Minutes
Cook: 13 Minutes

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.

*2 bunches curly endive may be substituted for frisée.

Note: For testing purposes only, we used Hebrew National Kosher Beef Salami.

Created date

October 2007