Green Salad with Olive Vinaigrette
Thomas J. Story
This quick yet elegant salad, with its bracing bitter and salty notes, plays well with any rich, meaty main course. The recipe comes from Grant Crilly, head chef and cofounder of the free online cooking school ChefSteps. He developed it to go with his Beef Bourguignon "Steaks."
How to Make It
Step 1
1
Mince garlic with a pinch of salt and add to a small bowl, along with vinegar. Add olives and parsley. Zest half of lemon into bowl (about 1 1/2 tsp.), then whisk in oil. Taste and season with salt.
Step 2
2
Dunk frisée in water, leaves side down; then shake dry, cut off stem, and arrange leaves in a circle on a platter, stems facing in. (If frisée is sandy, cut stem off first and rinse leaves well before drying.) If using radicchio, tear leaves into 1-in. pieces.
Step 3
3
Right before serving, drizzle frisée with vinaigrette and, using a razor-sharp grater, such as a Microplane, finely shred a layer of parmesan over salad.
Ingredients
1 garlic clove
Kosher salt
2 tablespoons white-wine vinegar, preferably cask-aged
1/4 cup chopped kalamata olives
1/2 cup loosely packed flat-leaf parsley, minced
1 lemon
1/3 cup extra-virgin olive oil
1 medium or 2 small heads frisée or radicchio (about 3/4 lb.)
Chunk of parmesan ( about 1 oz.)
Directions
Step 1
1
Mince garlic with a pinch of salt and add to a small bowl, along with vinegar. Add olives and parsley. Zest half of lemon into bowl (about 1 1/2 tsp.), then whisk in oil. Taste and season with salt.
Step 2
2
Dunk frisée in water, leaves side down; then shake dry, cut off stem, and arrange leaves in a circle on a platter, stems facing in. (If frisée is sandy, cut stem off first and rinse leaves well before drying.) If using radicchio, tear leaves into 1-in. pieces.
Step 3
3
Right before serving, drizzle frisée with vinaigrette and, using a razor-sharp grater, such as a Microplane, finely shred a layer of parmesan over salad.
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