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–+ servings
Fall Frisee Salad
Rebekah KukRebekah Kuk

Fall Frisee Salad

Crisp and refreshing, underappreciated frisee stars in this salad with crunchy apples, tangy buttermilk dressing, and tart cranberries.
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Prep Time 15 minutes
Servings: 2
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 cups frisee lettuce washed, dried, and chopped
  • 1 tart green apple peeled and thinly sliced
  • 1/2 cup walnuts
  • 1/4 cup blue cheese crumbled
  • 1/4 cup dried cranberries
  • optional add-ins: wild rice, soft boiled egg, bacon
  • 1/2 cup mayo choose one without vegetable oils
  • 1/2 cup raw buttermilk or use 1/2 cup raw milk mixed with 1 teaspoon apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1/2 tsp coconut sugar or raw honey
  • 1/2 tsp salt
  • 1/2 tsp onion powder

Method
 

  1. Arranged washed, dried, and chopped frisee on two plates. Top with green apple, walnuts, blue cheese, and cranberries. Prepare any additional toppings, such as soft boiled egg or bacon., to finish the salad.
  2. Make dressing. Add mayo to bowl, Whisk in buttermilk, vinegar, coconut sugar (or honey), salt, and onion powder. Pour a few tablespoons over each salad. Store extra in jar in fridge.

Notes

This salad serves 2 as a main dish or 4 as a side dish.
The buttermilk dressing makes more than enough for one salad, but hopefully you will find yourself making the salad again. You can also make it thicker by lessening the amount of buttermilk to make a veggie dip.
Find more information about why I use raw dairy products here.
Tried this recipe?Let us know how it was!