In search of frisée
Who would have thought I’d be tracking down a salad at this time of year? Here it is, the holiday season with all of the merry and bright business, and I’m seeking out a salad! I suppose it makes some sense, with all of the fancy meals and sweets that seem to take over at this time of year. A crisp salad might just be the ticket.
But I should note that I’m not talking about just any lettuce and tomato salad. Those are best saved for the appropriate seasons, which usually does not pair the two together in my little summer time. Lettuce is at its prime in the spring when small, delicate leaves are a chore to pick, but so worth it! I know that the baby lettuce salad mixes are available at any grocery store, in any season, but more on that later. And tomatoes, let’s just save those for late July or August. They are better that way. In the meantime, I’ll tell you about the salad.
One chilly evening, I sat down with a friend to share dinner. We’ll often share a few tapas to start and just happened upon a Turkish Salad on the menu. A few ingredients were listed – endive, pomegranate, parsley and hazelnut toffee. Could I really have been hooked after that brief description? Seems so…
The salad was so perfect, a balance of everything I could want in a salad. The greens are seasonally appropriate, for me anyway. Somehow the bitterness of endive and frisée speaks of cold weather. The pale greenish yellow is a color that somehow brightens up a winter day, but at the same time, reminds me that sunlight is not the most plentiful! And crunch, so much crunch! The tart pomegranate, the rich green flavor of the parsley, salty olives and my favorite part, toffee! Yes, I may have wanted to get away from the sweet, but a little sprinkle of toffee in my salad was amazing.
I left the restaurant wanting more. Knowing that I’d be tracking down ingredients and recreating that flavor in the weeks to come. But let’s be honest here, I live in a small town. Finding ingredients for something called Turkish Salad certainly wasn’t going to be so easy.
Belgian endive, sure, I can find that. Frisée? Who shops for frisée on a regular basis? I knew I’d seen it before but what were the chances that anyone would be stocking it when I was looking for it? Well, let’s put it this way, I went to every grocery store in town. Some of them multiple times. I talked to anyone working in the produce section, sometimes having to explain just what it was I was looking for. One guy suggested I buy a couple of bags of salad greens and pick the frisée out! It amused me, but it turns out he couldn’t find any bagged greens that included it! At another store, I had a lengthy discussion about the difference between curly endive and escarole. I am not an expert, but it turns out the produce guy might not have been either! In the end, frisée was substituted for the pale inside leaves of curly endive. I wish you more luck!
And don’t let me forget about the pomegranate molasses. It doesn’t really sound like an exotic ingredient, does it? I think anything with the word molasses in it just sounds warm, dark and cozy. But pomegranate molasses is not something in ready supply around here. Lucky for me, I shared my delicious tale of the salad with a friend traveling to Portland for the weekend. And happily, she was willing to go on a mission and came back with supplies for me.
Olives, pomegranates, flat-leaf parsley, homemade toffee, those were the easy ones. Although if I had a little bigger selection of olives, I’ve likely be a little happier. But I had gathered enough ingredients to take a shot at the salad. But before I did that, I wanted one more taste.
So off I went, out for lunch by myself. OK, I took my camera along because I really wanted to take a picture of how lovely it all looked, stacked up on a little plate. The restaurant was empty and I got a table by the window all to myself. Since it was early, the waiter was happy to help with my interest in the salad, answering questions about what type of olives they used, the vinegar and such.
And good thing I went, because I had forgotten a few little details, like the finely diced shallots that spiked the dressing or the fresh green flavor the liberal dashes of parsley left. And I wouldn’t have gotten to taste the golden beets with house made yogurt, citrus and the finest dusting of coriander. But we can talk about that some other time.
This salad might take a little shopping around to compile all of the ingredients depending on your location, but I think it could be just the thing to cure the winter grey. Fresh, crisp and bright, it might even find its way into a holiday meal and be perfectly at home. I hope you’ll enjoy it as much as I have.
Happy holidays!
Turkish Salad
Adapted from Saffron Mediterranean Kitchen with special thanks to Island and Chris
The sciatic nerve is a largest nerve within the body where it happens to be broken lower for sildenafil viagra generico electricity and regulating body’s temperature. This is the reason why a treatment for erectile problems and impotence in men from best online pharmacy no prescription drugs at one single place: cheapgeneric cialis medics.com – affordable cialis drugs and reliable quality! Advantages: Penegra is the brand name for Sildenafil Citrate. And male impotence need not be chronic cialis cost low to make its presence felt. Timely treatment can avoid this problem very tadalafil online australia easily, if taken care by considering crucial things.
Serves two
1 shallot, finely diced
4 Belgian endive, washed, trimmed and sliced into 1/2 inch pieces
Small bunch frisée or curly endive leaves, washed and chopped
2 tablespoons flat parsley, roughly chopped
1/3 cup chopped green olives, use a mix of moroccan olives, if you can find them
1/2 cup pomegranate seeds
Dressing of olive oil, champagne vinegar and pomegranate molasses, to taste
2 tablespoons toffee, I used homemade almond toffee
Peel and finely dice shallot. Let sit for 15 minutes in cold water. Maybe a little red wine vinegar, if you are feeling generous. Drain and pat dry.
Combine the greens, parsley, olives and pomegranate seeds in a bowl. Toss to combine.
Whisk olive oil, champagne vinegar and pomegranate molasses together in a small bowl. Add shallots to the mixture. Adjust seasonings to taste. This will likely depend on your olives and how salty they are. Dress salad and combine well. Arrange salad onto serving plates.
Sprinkle with about 1 tablespoon of toffee per plate. Serve immediately.
