Frisée & Arugula Salad Recipe

Slice shallot

Peel and very thinly slice 1 large shallot into half-moons. Place the slices into a small heatproof bowl or jar.

Make brine

In a small measuring cup combine 3 tablespoons white wine vinegar, 3 tablespoons water, 1 teaspoon sugar and 1/4 teaspoon kosher salt. Stir until sugar and salt dissolve.

Pour the brine over the sliced shallot so the shallots are fully submerged. Let sit at room temperature for at least 15–20 minutes. For best flavor, refrigerate 30 minutes to 2 hours; reserve pickling liquid for later use if desired.

Place 1–1.5 oz sliced or slivered almonds in a dry skillet over medium heat. Stir or shake the pan frequently until the almonds are fragrant and golden at the edges, about 3–5 minutes. Transfer immediately to a plate to stop cooking.

Wash and dry greens

Rinse frisée and arugula under cold water, spin or pat dry thoroughly. Tear any large frisée pieces into bite-sized pieces. Place in a large mixing bowl.

Snap peas

Trim the snap peas by removing stem ends and any string. For a light crunch, leave whole; for easier eating, slice on the bias into 1/4" pieces. If you prefer them slightly softened, blanch in boiling salted water for 30 seconds then shock in an ice bath, drain and pat dry.

Shave fennel

Trim fennel bulb, reserve fronds for garnish if you like. Using a mandoline or very sharp knife, shave the fennel into thin slices and add to the bowl with greens.

Whisk dressing

In a small bowl or jar combine 3 tablespoons white balsamic vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard and 1/2 teaspoon honey. Whisk to combine. Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking (or shake in a jar) until the dressing emulsifies. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, taste and adjust seasoning.

Add prepared snap peas and shaved fennel to the bowl with frisée and arugula. Drizzle about three-quarters of the vinaigrette over the greens (reserve some to serve on the side). Gently toss with tongs or salad hands to coat evenly — be careful not to bruise the frisée.

Scatter pickled shallot over the tossed greens, distributing the slices evenly. Add toasted almond slices and gently toss once to combine.

Taste and add remaining vinaigrette if needed. Season lightly with additional kosher salt and freshly ground black pepper to taste. Garnish with reserved fennel fronds or microgreens if using.

Serve immediately on chilled plates to preserve frisée crispness.