Place the romaine, red and green leaf lettuce, arugula, endive, frisee lettuce, dandelion leaves, escarole, Batavia lettuce, basil, tarragon, and dill into a large salad bowl, and toss lightly to combine.
For the salad, mix the radishes, mushrooms, cucumber with the frisee lettuce and set aside. Make the dressing by mixing the yogurt, chives, lemon juice and season with salt and pepper.
For the lamb, heat oil in a frying pan and cook the fillets for about 3 minutes on each sides, seasoning with salt and pepper, then allow to rest for 3 minutes. Slice diagonally, serve on a bed of the salad and drizzle with dressing.
hey're covered. Toss the lettuce with the dressing and serve
erving immediately.
Divide the frisee lettuce among 8 martini glasses or
or 15 mins. Stir in frisee, fennel, zucchini and salt. Cover
br>Toss the arugula and frisee and divide among 4 serving
Lightly toast the the pita bread.
Heat a griddle pan over a medium heat. Brush the eggplant and pepper with the oil and cook for 5-6 mins, turning occasionally, until griddle marks appear. Set aside.
Cook the halloumi for 2-3 mins each side until griddle marks appear.
Drizzle the chili sauce over the lettuce and toss well. Fill the pita with the eggplant, pepper, halloumi and lettuce.
hrough. Top with the skewers, frisee and cucumber yogurt.
small bowl. Season. Toss lettuce and dressing in a medium
o taste.
Mix the lettuce, tomatoes, raspberries, pine nuts, bread
Combine pepper, lettuce, noodles, onion and herbs in a large bowl.
For the dressing, whisk remaining ingredients in a small bowl. Drizzle over salad and toss to combine.
olls. Layer the tomato slices, lettuce and veggie burgers and top
In a small bowl or jar, whisk or shake vinegar and oil until thick and combined.
Season dressing with salt and pepper, dressing can be made up to a day ahead and refrigerated, covered).
In a large bowl, combine watercress, frisee, pears (you can use either red or yellow pears)and dressing.
Toss gently to coat.
Divide among plates; sprinkle with walnuts.
ervings: place 1 head of frisee on each plate and spoon
Whisk first 4 ingredients in small bowl to blend.
Season dressing to taste with salt and pepper.
Toss frisee and apple slices in large bowl. Add honey dressing and toss to coat.
Sprinkle with walnuts and freshly ground black pepper and serve.
rown.
Combine the croutons, frisee, ricotta salata and sherry vinegar
n large bowl, combine the frisee, orange sections and remaining dressing
lates, add some sprigs of frisee and grated Parmesan. Serve with
nd pepper to taste. Add frisee, tossing to combine, and sprinkle
lack pepper.
Place the frisee and spinach in a large