I like the slightly bitter edge frisée gives to the salad, but I use it as much for looks as flavor, since it mounds so well and looks so festive. Other greens like arugula or a mesclun mix would taste good, too.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a small bowl, whisk the olive oil and the lemon juice. Season to taste with salt and pepper.
Put the frisée in a medium bowl. Trim, quarter, and core the fennel bulb. Using a vegetable peeler or mandoline, shave the fennel lengthwise until you have about 1 cup (you may not need the whole bulb). Add the fennel to the frisée and toss with just enough of the vinaigrette to moisten the leaves.
Toss the beets and chives with enough of the remaining vinaigrette to coat. Divide about half of the diced beets among four large salad plates. Divide the frisée among the plates, mounding it over the beets. Sprinkle the remaining beets and the feta on top of the frisée. Finish each plate with a tiny pinch of fleur de sel if you like, and serve.
We didn't really like this salad very much. I think goat cheese would have been a better choice over feta. I was sad to have used up my gorgeous beets. The one thing that was good was the mix of fennel and frisee. The lemon vinaigrette doesn't do much for the mix. There are better beet salads in Fine Cooking's database.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?