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    Home » Cuisine » French

    Frisee Salad with Red Wine Vinaigrette

    Published: Sep 9, 2010 · Modified: Oct 22, 2014 by Jennifer Che

    _1050002
    This post is part of a larger post titled Foodbuzz 24x24: Culinary Tour Around the World - Sous Vide Style. In that post, I created a 3-course dinner showcasing the sous vide technique on a variety of cuisines. This frisee salad was one component in the duck confit salad, the French part of the meal.


    I have always wondered how restaurants were able to get such a fragrant dressing flavor that I could never recreate. It wasn't until I tried out Thomas Keller's Frisee Salad recipe (as part of a larger recipe for a whole Duck Confit Salad), that I realized the secret ingredient.
    Duck fat
    Yup, that's right. Instead of using olive oil, duck fat is mixed with reduced vinegar and sugar to make this fragrant, rich salad dressing.
    frisee
    Frisee works great for this dish because its curly texture is able to hold the dressing really well.
    _1040998
    Reduce a 1:10 ratio of sugar:red wine vinegar (by weight) until it is almost dry.
    _1040999
    Add duck fat to taste (you can start with approximately the same amount as the amount of sugar you added)
    _1050001
    Mix and serve!

    Red Wine Vinaigrette
    250g red wine vinegar
    20g granulated sugar
    20g rendered duck fat

    frisee leaves

    Heat red wine vinegar and sugar in a small saucepan until almost dry (getting near syrupy consistency). Turn off heat and add duck fat. Combine to create a "broken" vinaigrette.

    Serve with duck confit, pomme sarladine, and a 5-minute egg for the classic French bistro salad. This is the more humble cousin of Thomas Keller's fancy version, which involves deep-frying the egg and pan searing the duck.

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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