Boistfort Valley Farm
Community Supported Recipe Box

Frisée Salad with Radishes and Spring Onions

for dressing

  • 1/4 cup plain whole-milk yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh chives, minced
  • 1/8 teaspoon sugar
  • Salt and freshly ground black pepper

for salad

  • 1 head frisée, trimmed and torn into bite-size pieces
  • 1 head lettuce, torn
  • 1 pound radishes, trimmed and sliced
  • 1/4 onion, thinly sliced
  • 2 medium carrots, scrubbed and coarsely grated


dish: salad
season: summer, fall

In small bowl, whisk together yogurt, mayonnaise, lemon juice, chives, and sugar. Season to taste with salt and pepper. Cover and chill until ready to use.

In large bowl, toss together frisée, lettuce, radishes, onions, and carrots. Add dressing and toss to coat. Serve immediately.

Epicurious, March 2007, Tracey Seaman