Frisee Salad With Cucumber And Radishes

March 31, 2007

Frisee Salad With Cucumber And Radishes

Gourmet, April 2004

1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and thinly sliced diagonally (2 cups)
2 teaspoons rice vinegar (not seasoned)
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 oz frisée, trimmed (3 cups loosely packed)
1 bunch watercress, trimmed and tough stems discarded (3 cups loosely packed)
2 oz baby spinach (2 cups loosely packed)
6 radishes, sliced, then cut into matchsticks

Toss cucumber with vinegar, oil, salt, and pepper in a large bowl. Let stand 10 minutes.
Add frisée, watercress, spinach, and radishes and toss well.

Cooks’ note: To save time, you can use 6 oz mesclun (premixed baby greens) total instead of the frisée, watercress, and spinach. Each serving contains about 45 calories and 3 grams fat.

Yield: 4 servings

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