frisée

i tossed the frisée with a lemon vinaigrette and toasted walnuts.

the salad featured a base of frisée, topped with crumbled bacon and a poached egg.

she carefully arranged the frisée around the seared scallops.

a simple frisée salad with a dijon vinaigrette is a refreshing starter.

we added shaved parmesan and a drizzle of balsamic glaze to the frisée.

the chef recommended pairing the steak with a frisée and lardons salad.

the frisée's slightly bitter flavor complemented the sweetness of the pears.

i love the delicate texture of frisée in a warm salad with caramelized onions.

the restaurant's signature dish was a frisée salad with truffle oil.

he used frisée as a bed for the roasted chicken and root vegetables.

a classic combination is frisée with blue cheese and walnuts.