The vinaigrette in Warm Frisee Salad with Crispy Kosher Salami includes a slightly sweet sherry vinegar to balance the sharp flavor of frisée. Slices of kosher beef salami add heft to this feathery green.

David Poran
Recipe by Southern Living December 2011

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Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut kosher beef salami slices into 1/4-inch-wide strips.

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  • Cook salami strips in hot oil in a medium skillet over medium heat 5 to 10 minutes or until crisp. Remove salami from skillet using a slotted spoon; reserve drippings in skillet. Drain salami strips on paper towels.

  • Sauté onion and garlic in reserved drippings 2 minutes. Stir in vinegar and next 3 ingredients; cook, stirring constantly, 1 minute.

  • Place frisée and tomato halves in a large bowl, and drizzle with vinegar mixture; toss to coat. Sprinkle with crisp salami strips, and serve immediately.

  • Note: We tested with Hebrew National Kosher Beef Salami.

Source

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

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