Best 3 Frisée Salad With Prosciutto Roasted Figs And Walnuts Recipes

Discover the symphony of flavors with Frisee Salad, a delightful dish that combines the earthy bitterness of frisee lettuce with the sweet and savory notes of prosciutto, roasted figs, and crunchy walnuts. Drizzled with a tangy vinaigrette dressing, this salad is a delightful balance of textures and flavors. The roasted figs add a touch of caramelized sweetness, while the salty prosciutto provides a savory contrast. The walnuts add a nutty crunch, completing this flavorful ensemble. This article presents a collection of recipes that showcase the versatility of Frisee Salad. From a classic Frisee Salad with Prosciutto and Roasted Figs to a more substantial version with Grilled Chicken and a Balsamic Vinaigrette, these recipes offer a range of options to suit your preferences. Explore the unique flavor combinations and textures that make Frisee Salad a culinary delight.

Here are our top 3 tried and tested recipes!

ROASTED FIGS AND PROSCIUTTO

Roasted Figs and Prosciutto image

Provided by Ina Garten

Categories appetizer

Time 15m

Yield 10 servings

Number Of Ingredients 3

Ingredients

Good olive oil
20 large fresh ripe figs
20 thin slices Italian prosciutto (about 8 ounces)

Steps:

Preheat the oven to 425 degrees F.
Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN

Arugula Salad With Figs, Prosciutto, Walnuts, and Parmesan image

Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in this recipe

Provided by Abby Girl

Categories Fruit

Time 27m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil
2 ounces prosciutto (thinly sliced , cut into 1/4-inch-wide ribbons)
1 tablespoon raspberry jam
3 tablespoons balsamic vinegar
1/2 cup dried fig (stems removed, fruit chopped into 1/4-inch pieces)
1 small shallot, very finely minced (about 1 tablespoon)
salt & fresh ground pepper
5 ounces arugula (about 8 cup, slightly packed & stemmed)
1/2 cup walnuts, toasted and chopped
2 ounces parmesan cheese (shaved into thin strips with vegetable peeler)

Steps:

Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 3.5, Cholesterol 8.3, Sodium 153.9, Carbohydrate 13.2, Fiber 2.3, Sugar 8.4, Protein 6.2

FRISEE SALAD WITH DIJON VINAIGRETTE

Frisee Salad with Dijon Vinaigrette image

Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 6

Ingredients

1/4 cup white-wine vinegar
2 tablespoons Dijon mustard
Coarse salt and ground pepper
1/2 cup olive oil
1 pound frisee, trimmed and roughly torn
1 bunch fresh chives, cut into 1-inch lengths

Steps:

In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.

Tips:

Choose ripe, flavorful figs for the best results.
If you don't have a grill, you can roast the figs in a preheated oven at 400°F for 15-20 minutes, or until they are slightly caramelized.
Use a good quality extra virgin olive oil for the dressing.
Feel free to add other ingredients to the salad, such as crumbled goat cheese, shaved Parmesan cheese, or chopped fresh herbs.
Serve the salad immediately, while the figs are still warm.

Conclusion:

This frisee salad with prosciutto, roasted figs, and walnuts is a delicious and elegant dish that is perfect for a summer lunch or dinner. The combination of sweet figs, salty prosciutto, and crunchy walnuts is irresistible, and the frisee lettuce adds a refreshing touch. This salad is sure to impress your guests, and it's also a great way to use up any leftover figs you may have.