Best 3 Frisée Salad With Blue Cheese Walnut And Cranberry Crostini Recipes

In the realm of culinary delights, few dishes captivate the senses and tantalize the taste buds quite like a frisée salad adorned with blue cheese, walnuts, and cranberry crostini. This symphony of flavors and textures is a testament to the transformative power of carefully selected ingredients, each contributing its unique character to create an unforgettable dining experience. As you embark on this culinary journey, let us guide you through the process of crafting the perfect frisée salad, ensuring that every bite is a symphony of flavors and textures that will leave you craving more.

Here are our top 3 tried and tested recipes!

FRISEE SALAD

Frisee Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 ounces blue cheese, such as Cabrales, Saga, Roquefort, or Gorgonzola dolce
6-inch piece baguette
3 tablespoons champagne vinegar
2 tablespoons chopped shallot
1 tablespoon sugar
1 large egg
Kosher salt and freshly ground black pepper
4 ounces pancetta or thick-cut bacon, cut into 3/4 by 1/4-inch pieces
10 ounces frisee (French curly endive), torn into bite-sized pieces (about 10 cups)
3 radishes, thinly sliced
Candied pecans, for garnish

Steps:

Position an oven rack to the top position and preheat the broiler. Cut the cheese into 1/4-inch thick slices. Slice 12 long 1/2-inch diagonal slices from the baguette, then top with cheese slices. Arrange them on a baking sheet and set aside. .
Whisk the vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a small bowl.
Heat a heavy-bottomed medium skillet over medium heat and cook the pancetta, stirring occasionally, until golden, about 6 minutes. Transfer to a paper-towel-lined plate. Reserve the drippings in the skillet and reduce the heat to low.
Add the vinegar mixture to the drippings in the skillet, whisking constantly, until slightly thickened, 1 to 2 minutes. Remove from heat.
Put the frisee in a large bowl and pour the warm dressing over it and toss to coat. Season with salt and pepper.
Broil the bread until the cheese is just soft, about 1 minute. Transfer the salad to serving plates, then top with radishes, pecans and pancetta. Top each salad with 3 blue cheese crostini.
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FRISEE SALAD WITH BLUE CHEESE, WALNUT AND CRANBERRY CROSTINI

FRISEE SALAD WITH BLUE CHEESE, WALNUT AND CRANBERRY CROSTINI image

Categories Appetizer

Number Of Ingredients 9

Ingredients

24 1/4 inch thick slices ciabatta bread(or baguette)
4 tablespoons walnut oil
1/2 cup chopped toasted walnuts (or pecans)
8 oz crumbled blue cheese
6 tablespoons minced shallots (may be too much, can decrease)
1/3 cup dried cranberries
8 cups baby frisee, torn into thin pieces (probably too much)
2 teaspoons Banyuls vinegar or red wine vinegar
sea salt

Steps:

Preheat oven to 400 degrees. Arrange bread slices on baking sheet. Brush bread slices on top with 2 tablesppons walnut oil. Bake until crisp, about 5 minutes. Mix walnuts(or pecans), cheese, 4 tablespoons shallots and dried cranberries in medium bowl. Spread mixture on toasts. Bake unitl cheese melts, about 4 minutes. Meanwhile, combine frisee, 2 tablespoons shallots, 2 tablespoons walnut oil and vinegar in bowl. Sprinkle with sea salt and toss. Serve with or over crostini. (Theresa put sald on top of crostini)

BLEU CHEESE, WALNUT AND CRANBERRY CROSTINI

Bleu Cheese, Walnut and Cranberry Crostini image

I wasted no time in posting this recipe from the latest issue of Bon Appetit magazine November 2005. Served over a bed of frisee, (or not), this would make an ideal appetizer for the Holidays.

Provided by COOKGIRl

Categories European

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

24 slices good-quality baguette (1/4-inch slices) or 24 slices ciabatta (1/4-inch slices)
4 tablespoons walnut oil, divided
1/2 cup walnuts, toasted and coarsely chopped
1 cup blue cheese, crumbled
6 tablespoons minced shallots, divided
1/3 cup dried cranberries
6 -8 cups baby frisee, torn into thin pieces
2 teaspoons french banyuls vinegar or 2 teaspoons red wine vinegar
sea salt

Steps:

Preheat oven to 400 degrees. Arrange the bread slices on a baking sheet. Brush the bread slices on the top with 2 tablespoons of the walnut oil. Bake until crisp, about 5 minutes.
In a medium bowl, combine the toasted walnuts, bleu cheese, 4 tablespoons of shallots, and dried cranberries. Spread the mixture on the toast slices. Bake until cheese melts, approximately 4 minutes.
In a separate, non-reactive bowl combine the frisee, 2 tablespoons shallots, 2 tablespoons walnut oil and the vinegar. Season with sea salt and toss.
Serve with crostini.

Nutrition Facts : Calories 475, Fat 14.8, SaturatedFat 3.6, Cholesterol 8.4, Sodium 938.1, Carbohydrate 70.3, Fiber 5.7, Sugar 0.6, Protein 14.9

Tips:

Use a sturdy bread that can hold up to the toppings.
Slice the bread into 1-inch thick slices.
Brush the bread slices with olive oil and toast them until golden brown.
Top the crostini with a generous helping of blue cheese, walnuts, and cranberries.
Drizzle the crostini with honey and balsamic vinegar, if desired.
Serve the crostini immediately.

Conclusion

Blue cheese, walnut, and cranberry crostini are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover bread. With just a few simple ingredients, you can create a tasty treat that will be sure to impress your guests.