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Green Salad with Olive Vinaigrette

YieldsServes 4 to 6Total Time15 mins

This quick yet elegant salad, with its bracing bitter and salty notes, plays well with any rich, meaty main course. The recipe comes from Grant Crilly, head chef and cofounder of the free online cooking school ChefSteps. He developed it to go with his Beef Bourguignon "Steaks."

Thomas J. Story

 1 garlic clove
  Kosher salt
 2 tablespoons white-wine vinegar, preferably cask-aged
 1/4 cup chopped kalamata olives
 1/2 cup loosely packed flat-leaf parsley, minced
 1 lemon
 1/3 cup extra-virgin olive oil
 1 medium or 2 small heads frisée or radicchio (about 3/4 lb.)
  Chunk of parmesan ( about 1 oz.)
Step 1

Mince garlic with a pinch of salt and add to a small bowl, along with vinegar. Add ­olives and parsley. Zest half of lemon into bowl (about 1 1/2 tsp.), then whisk in oil. Taste and season with salt.

Step 2

Dunk frisée in water, leaves side down; then shake dry, cut off stem, and arrange leaves in a circle on a platter, stems facing in. (If frisée is sandy, cut stem off first and rinse leaves well before drying.) If using radicchio, tear leaves into 1-in. pieces.

Step 3

Right before serving, drizzle frisée with vinaigrette and, using a razor-sharp grater, such as a Microplane, finely shred a layer of parmesan over salad.

Nutrition Facts

Servings Serves 4 to 6

Amount Per Serving
Calories 166Calories from Fat 85
% Daily Value *
Total Fat 16g25%

Saturated Fat 2.5g4%
Cholesterol 3.2mg2%
Sodium 234mg10%
Total Carbohydrate 4.5g2%

Dietary Fiber 1g1%
Protein 2.7g6%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.