On the Lighter Side

I guess Meat Pie wasn't the best entry for the beginning of the Lenten season. Please forgive me, for those of you observing a meatless Lent.

How about something on the lighter side this time? Ever tried Frisee, also known as Curly Endive?

It looks like a head of lettuce whose roots got shoved into a light socket. The result: Frisee, French for 'frizzy'.

It's fresh and crunchy. Frisee is packed with nutrients and very low in calories. It's an excellent source of folic acid, vitamin A and vitamin C. Frisee lettuce is also a good source of vitamin K, and manganese. Vitamin K is a wonderful, healing, vital nutrient, but it's not easy to get the necessary amount, so if you're looking for Vit.K add Frisee to all your salads.

Walnut oil is healthy and great for salads. It's high in Omega 3 fatty acids, but it loses health benefits if heated and tends to go bad quickly, so keep it refrigerated. 

This recipe is from "A Year in a Vegetarian Kitchen" by Jack Bishop.

Frisee Salad with Gorgonzola and Walnut Vinaigrette

2 Med heads frisee, tough outer leaves discarded, torn into bite-sized pieces (about 8 packed cups)
1 1/2 Tbsp fresh Lemon Juice
Salt & freshly ground Pepper (grinding yourself makes a huge difference in taste)
1 1/2 Tbsp Walnut Oil
1 1/2 Tbsp extra virgin Olive Oil
2 oz Gorgonzola dolce chesse (dolcelatte), crumbled (about 1/2 cup)
1/2 Cup Walnuts, toasted

Place the frisee in a large bowl.

Whisk the lemon juice and salt and pepper to taste together in a small bowl. Whisk the oils until the dressing is smooth.

Drizzle the dressing over the frisee. Sprinkle the cheese and nuts over the salad. Toss lightly and serve.

This would be great served with warmed pita triangles!