Spinach Salad with Frisée and Strawberries

Name: Spinach Salad with Frisée and Strawberries
Yield: Serves 6 as a First Course
Ingredients: 1 , (6-ounce) bag baby spinach (about 6 cups); 1 medium head, frisée, washed, dried, and torn into 2-inch pieces; 1/2 pint, strawberries, washed, dried, stemmed, and quartered; 2 tablespoons, chopped fresh basil; 7 teaspoons, balsamic vinegar; 1 tablespoon, very finely minced shallot; 3/4 teaspoon, mayonnaise; 1 teaspoon, Dijon mustard; 4 1/2 tablespoons, extra virgin olive oil; 1/4 teaspoon, table salt; 1/2 teaspoon, ground black pepper

3 comments

Appears in Cook's Illustrated July/August 2010

While nothing could be easier to toss in a salad, mild-mannered baby spinach always seems to fall flat. What could we do to ruffle this pile of leaves?

SERVES6 as a First Course

TIME25 minutes

Spinach Salad with Frisée and Strawberries

WHY THIS RECIPE WORKS

For our sweet and tender spinach salad recipe, we used frisée to break up the spinach leaves, then added fresh fruit for a bright, clean flavor and textural appeal. For our spinach salad’s dressing, we altered the oil-to-acid ratio of our F...

This is a members' feature.