Frisée and Herb Salade au Chapon

  Recipe from “Salads: Beyond the Bowl” by Mindy Fox. Gently poaching the garlic in oil softens both the bite and the bulb, and gives the oil a subtle garlic flavor. Frisee is a member of the chickory family and has slender, curly, light green leaves. Dressing: 2 tablespoons fresh lemon juice 1 1/2 tablespoons … Continue Reading →