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    Chef Cindy » Recipes » Salads » Frisée & Citrus Salad

    Frisée & Citrus Salad

    Published: Apr 10, 2019 | Modified: Apr 11, 2022 by Chef Cindy | 1 Comment

    Jump to Recipe·Print Recipe·★★★★★5 from 1 review
    Frisée & Citrus Salad on a plate topped with avocado dressing and edible flowers
    Welcome Spring Salad!

    Welcome Spring!

    The colors of spring are starting to sprout outdoors and also in my kitchen!

    We’ve heard that eating the “colors of the rainbow” provides optimal nutrition but that certainly gets difficult during the northeast winter season when I try to stick to purchasing food that is local, seasonal and organic. Although the fall and winter months bring some of my favorite produce – brussel sprouts, winter squash, leeks, bok choy, kale, pumpkin and apples – nothing beats the abundance of colors and variety of vegetables and fruits that a spring harvest can bring.

    Soon to hit the markets … pea greens, ramps & fiddleheads!

    Buy when you see it because the window of availability is usually pretty small. So that’s why I jumped on buying this fresh, head of organic frisée which is not common to see in the market.

    Frisée (pronounced “free-ZAY”) is sometimes called curly endive and has a slightly bitter flavor. It is nicely balanced when mixed with more mellow tasting greens and when paired with fruity dressings. I especially enjoy it’s crisp & crunchy texture!

    Frisee greens in salad spinner
    Frisée is French for curly chicory

    Another one of my favorites this winter has been Sumo Citrus.  It is a seedless mandarin that is bursting with sweetness and also peels effortlessly. It is available January – April (now grown in California), so get it while you still can!

    2 sumo citrus - 1 half peeled open
    Sumo citrus is originally from Japan

    And the final touch of color … edible flowers!

    What are edible flowers? There are a large variety of edible flowers but my favorite are Borage Blossoms, Zucchini Blossoms, Hibiscus, Lavender, Pansies, Roses, Sage and Violets. The petals are rich in vitamin C & antioxidants. I love them best when the petals are separated and sprinkled on salads or simply added to a plated dish for extra color and flavor.

    a variety pf edible flowers pictured in a bowl
    Edible flowers come in a variety of colors & tastes

    Where to buy edible flowers? I recently purchased a package at Whole Foods but they are available at most farmers markets or you can order organic edible flowers on-line.

    Print
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    Frisée & Citrus Salad on a plate topped with avocado dressing and edible flowers

    Frisée & Citrus Salad

    ★★★★★ 5 from 1 review
    • Author: Chef Cindy
    • Prep Time: 20 min
    • Cook Time: 0 min
    • Total Time: 20 minutes
    • Yield: 2 – 4 servings 1x
    • Category: Salad
    • Method: Cold Prep
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Frisée greens mixed with sliced radishes, sumo citrus and avocado & tahini dressing and topped with edible flowers


    Ingredients

    Scale

    Salad:

    1 head of frisée greens

    1 sumo citrus

    6 radishes 

    edible flowers

    Dressing:

    1 medium-large avocado, halved & pitted

    1 tbsp of tahini

    1 tbsp fresh basil

    ¼ cup extra-virgin olive oil

    ½ lemon, juiced

    1 tsp brown rice syrup (or honey)

    2 tbsp water (more or less for desired consistency)

    ½ tsp salt

    ¼ tsp freshly ground pepper


    Instructions

    Salad

    1. Place frisée greens in a salad spinner – clean, rinse & spin dry.
    2. Peel citrus, separate pieces and slice into bite-size pieces.
    3. Clean radishes and thinly slice.

    Avocado Dressing

    1. Use a spoon to scoop out the avocado into the food processor, add in tahini and basil.
    2. Turn the food processor on until mixed thoroughly. 
    3. While processing, drizzle in the remaining liquid ingredients. 
    4. Pulse in salt & pepper to taste. 

    Plate the salad greens and toppings. Drizzle the avocado dressing over the salad and top with edible flowers.


    Notes

    Kitchen tools recommended: salad spinner & food processor or blender

    Nutrition

    • Serving Size:
    • Calories: 209
    • Sugar: 3.9 g
    • Sodium: 657.3 mg
    • Fat: 50.3 g
    • Carbohydrates: 27.9 g
    • Protein: 7.7 g
    • Cholesterol: 0 mg

    Keywords: frisée, edible flowers, sumo citrus

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    Tag @chefcindyxo on Instagram

     

    Fiddleheads & Ramps Sauté is a Spring Favorite! »

    Reader Interactions

    Comments

    1. Brandon Siegenfeld

      May 08, 2019 at 4:10 pm

      Very tasty and easy to make!

      ★★★★★

      Reply

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    Hi, I'm Cindy! Vegan chef with a flexitarian palate and a passion for inspiring new ideas in the kitchen! 

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    Frisée & Citrus Salad with sliced radishes and Avocado Dressing