Carrot and Frisee Salad

Ingredients

Us (Imperial)
Aus (Metric)

1 lemon

2 tablespoons fresh orange juice

2 tablespoons finely chopped shallots

1 1/2 teaspoons minced peeled fresh ginger

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

2 large carrots, peeled

2 heads frisée lettuce, yellow parts only, leaves separated (about 8 cups)

1 lemon

1 1/2 tablespoons fresh orange juice

1 1/2 tablespoons finely chopped eschalots

1 1/2 teaspoons minced peeled fresh ginger

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

2 large carrots, peeled

2 heads curly endive, yellow parts only, leaves separated (about 8 cups)

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The dressing can be made up to 1 day ahead, covered and refrigerated. Let the dressing stand at room temperature 15 minutes and rewhisk before using.

Make-Ahead:

The dressing can be made up to 1 day ahead, covered and refrigerated. Let the dressing stand at room temperature 15 minutes and rewhisk before using.

Using a Microplane grater, grate 1/2 teaspoon of the lemon peel into a medium bowl, then squeeze 2 tablespoons of lemon juice into the bowl. Whisk in the orange juice, shallots, and ginger to blend. Gradually whisk in the oil until fully blended. Season the dressing to taste with salt and pepper.

Using a vegetable peeler, peel long thin strips down the length of the carrots. Toss the carrot strips with the frisée in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper.

Mound the salad on plates and serve.

Using a Microplane grater, grate 1/2 teaspoon of the lemon peel into a medium bowl, then squeeze 1 1/2 tablespoons of lemon juice into the bowl. Whisk in the orange juice, eschalots, and ginger to blend. Gradually whisk in the oil until fully blended. Season the dressing to taste with salt and pepper.

Using a vegetable peeler, peel long thin strips down the length of the carrots. Toss the carrot strips with the curly endive in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper.

Mound the salad on plates and serve.