A few weeks ago, my friend Darroch introduced me to a fantastic website, Women Laughing Alone with Salad. Needless to say, the next time he came over, we had salad. While we are neither women nor laughing alone, I did make a frisée salad with roasted garlic vinaigrette. I hope that one day I too can enjoy salad on a borderline inappropriate level of elation.
This salad dressing uses a roasted garlic vinaigrette that comes together easily in a food processor and pairs nicely with the bitter, peppery notes of the frisée.
After tossing the frisée with the dressing, I piled the greens high on a plate. To finish the salad, I topped it with a few thin slices of red onion, toasted pecans, crumbled goat cheese, heirloom tomatoes and some finely minced parsley.
- 5-6 cloves of garlic – roasted and peeled
- 1 tsp dijon mustard
- 1/2 of a lemon – about 1 tsb
- 3 tsb canola oil
- salt and pepper
Combine garlic, lemon juice, and mustard in a small food processor or blender and purée until smooth. With the motor running, slowly stream in the oil until emulsified. Taste and adjust seasonings with salt and pepper.