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Warm Frisee Salad With Crispy Kosher Salami

Oxmoor House
Prep time 20 mins
Cook time 13 mins
Yield Makes 8 servings
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.


  • 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

How to Make It

  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.

Balducci's Food Lover's Market, Washington, D.C.