Wednesday, April 28, 2010
Frisee
This week's box had a big bag of frisee (chickory). I read that you can cook it much like escarole, so I decided to try that. I made a salad with pearl barley (3/4c uncooked), 1 can of great northbeans, the frisee sauted with garlic in olive oil, and about 1/4 c sundried tomatoes packed in oil. I tossed all of this with olive oil, lemon juice, salt, pepper, and feta. We really liked it. And the frisee held up well to the stir frying.
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1 comment:
Well that's a good idea! I don't like frisee in salad so I searched & found what sounds like the same idea about stirfrying it. We had it alone, didn't love it - but in the salad like that sounds YUM. Still have half a bag left, maybe need to try this. :-)
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