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Frisée and Boston Lettuce with Feta Cheese

Frisée and Boston Lettuce with Feta CheeseAn elegant first course salad, frisée, fresh figs, red grapes, fresh oregano, freshly ground black pepper and feta cheese are tossed in a lemon vinaigrette and served in Boston lettuce 'cups', and garnished with slices of serrano ham and red onion rings. Recipe by Chef Michael Smith.

Recipe Ingredients:

8 cups (about 2 small heads) frisée greens, trimmed
4 fresh figs, quartered (may substitute dried mission figs)
3/4 cup red grapes, seeded and halved
1/4 cup toasted almonds, roughly chopped
1 tablespoon fresh oregano leaves, chopped
1/2 teaspoon black pepper, freshly ground
1/2 cup Wisconsin Feta cheese, crumbled
1/4 cup extra virgin olive oil
3 tablespoons lemon juice, freshly squeezed
12 small Boston lettuce leaves, (from 2 small heads), separated to use as cups
8 slices serrano or prosciutto ham
8 rings of red onion (optional)

Cooking Directions:

  1. Combine frisée, figs, grapes, almonds, oregano, pepper and Wisconsin Feta in a large salad bowl.
  2. Whisk olive oil and lemon juice in small bowl and toss lightly with salad ingredients.
  3. Place 3 Boston lettuce “cups" on each of 4 salad plates. Arrange 2 slices ham around cups. Divide the mixed salad and place in cups. Top each salad with red onion rings, if desired.

Makes 4 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.