Frisée and Endive Salad with Olive Vinaigrette
30 minutes or fewer Kalamata olives plus red wine vinegar, garlic and fresh parsley add up to a bold dressing that complements the assertive greens.
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30 minutes or fewer
Kalamata olives plus red wine vinegar, garlic and fresh parsley add up to a bold dressing that complements the assertive greens.
Ingredients
- Salad
- 6 Tbs. sliced almonds
- 4 cups trimmed frisée leaves (12 oz.)
- 2 heads Belgian endive (8 oz.), leaves thinly sliced
- 2 stalks celery, cut in thin, 3-inch-long strips
- Vinaigrette
- 3 Tbs. olive oil
- 1 Tbs. red wine vinegar
- 1/2 Tbs. fresh lemon juice
- 1 clove garlic
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1/8 cup chopped parsley
Preparation
- To make Salad: Toast almonds in heavy-bottomed small skillet over medium heat, stirring often, 5 to 7 minutes, or until golden. Set aside.
- Combine frisée, endive and celery in large bowl; toss to mix.
- To make Vinaigrette: Put olive oil, vinegar, lemon juice, garlic and pepper to taste in blender or food processor, and blend until smooth. Add olives and parsley, and pulse to combine.
- Add dressing to greens, and toss well. Divide salad among serving plates, and sprinkle each with almonds.
Nutrition Information
- Serving Size Serves 6
- Calories 140
- Carbohydrate Content 6 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 3 g
- Protein Content 2 g
- Saturated Fat Content 1 g
- Sodium Content 189 mg
- Sugar Content 1 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g