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.
Southern Living NOVEMBER 2007
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.
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