Bibb and Frisée Salad with Grapes and Celery
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.
IngredientsPrint Shopping List
|1||tablespoon champagne vinegar|
|1 ½||teaspoons very finely minced shallot|
|½||teaspoon Dijon mustard|
|⅛||teaspoon table salt|
|3||tablespoons extra-virgin olive oil|
|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|
From The Shop
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.