Frisee and Escarole Salad with Mint and Strawberries

27 May

1/3 cup pine nuts
sea salt
1 head frisee
1 head escarole, leaves removed and torn into bite-sized pieces
Β½ bunch lettuce, cut into bite-sized pieces
1 cup sliced strawberries
1/3 cup fresh mint leaves torn into pieces
3 scallions, thinly sliced
5 tablespoons olive oil
1 tablespoon red wine vinegar or lemon juice, or more to taste


1. Toast the pine nuts in a small skillet over medium heat, shuffling the pan back and forth until they’re golden. Remove from heat immediately and put in a bowl with a pinch of salt.

2. Separate the frisee leaves at the base, discarding the tough leaves. Mix the escarole and lettuce with the frisee in a large bowl. Refrigerate until needed.

3. Slice the strawberries lengthwise.

4. Toss the greens with the mint and scallions. Sprinkle with salt and toss again. Pour the oil over them and toss until lightly coated. Add the vinegar or lemon, toss, and taste for tartness and salt. Divide among salad plates and garnish with the strawberries and pine nuts.

Serves 6

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