Jul 13 2026
Restaurants›53 By The Sea›Frisée Salad Recipe

Frisée Salad Recipe

Inspired by 53 By The Sea
Time50m
Serves4

Kabocha, Pickled Cremini Mushrooms, Fennel Sweet Land Goat Cheese Dressing, Marcona Almonds

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Ingredients

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Salad Base

Dressing

Method

Preparation of Ingredients

  1. 1

    Prepare the Kabocha Squash

    Preheat the oven to 400°F (200°C). Cut the kabocha squash in half, scoop out the seeds, and cut into 1-inch cubes. Toss with olive oil, salt, and pepper. Roast for about 25-30 minutes until tender and caramelized.

  2. 2

    Pickle the Cremini Mushrooms

    If using fresh mushrooms, slice them thinly. In a jar, combine equal parts vinegar and water, add salt and spices to taste. Pour over the mushrooms and let sit for at least 30 minutes.

  3. 3

    Slice the Fennel

    Trim the fennel bulb and slice it thinly using a mandoline or sharp knife.

  4. 4

    Prepare the Dressing

    In a bowl, combine goat cheese, olive oil, lemon juice, honey, salt, and black pepper. Whisk until smooth and creamy. Adjust seasoning to taste.

Assembly

  1. 5

    Combine the Salad

    In a large salad bowl, combine the frisée lettuce, roasted kabocha squash, pickled cremini mushrooms, and sliced fennel. Drizzle with the goat cheese dressing and toss gently.

  2. 6

    Add Almonds

    Top the salad with Marcona almonds and serve immediately.

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