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Bibb and Frisée Salad with Grapes and Celery

Published March 2019

Why This Recipe Works

After trying a few alternatives, we found that frilly, crunchy frisée offered a welcome contrast to Bibb lettuce's soft, buttery texture. Thinly slicing the celery allowed it to combine cohesively with the greens. Seedless red grapes added a pop of juiciness and freshness while blue cheese added richness. We chose Champagne vinegar as the base of our Foolproof Vinaigrette here because it paired well with the green grapes.

Dressing

1 tablespoon champagne vinegar
1 ½ teaspoons very finely minced shallot
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
teaspoon table salt
3 tablespoons extra-virgin olive oil

Salad

1 head Bibb lettuce, torn into bite-size pieces (7 cups)
1 small head frisée, torn into bite-size pieces (3 cups)
6 ounces red seedless grapes, halved (1 cup)
1 celery rib, sliced thin
3 ounces blue cheese, crumbled (¾ cup), divided
Nutritional Information

Featured Equipment

From The Shop

Instructions

Serves 4

You can substitute green seedless grapes for the red, if desired. Use a mandoline to thinly slice the celery.

Total Time: 25 minutes

1. For the dressing: Combine vinegar, shallot, mayonnaise, mustard, and salt in medium bowl and season with pepper to taste. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into vinegar mixture until glossy and lightly thickened, with no pools of oil visible. (If pools of oil are visible on surface as you whisk, stop addition of oil and whisk until mixture is well combined, then resume whisking in oil in slow stream.)

2. For the salad: Place lettuce, frisée, grapes, celery, and half of blue cheese in large bowl. Toss to combine. Drizzle with dressing and toss until greens are evenly coated. Season with salt to taste. Sprinkle with remaining blue cheese. Serve immediately.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.