This is naturally low carb, gluten free and keto friendly.

This sound fancy and it’s bit of a dress up salad, but this class frisee salad is bistro salad and easy to make at home. This salad works because it has texture, a bit of sweet, bitter, creamy, crunchy and salty.

It’s very typical to see a frisée salad with lardons and poached eggs on the menu in a French bistro.

What are Lardons?

A lardon, is a small strip or cube of fatty bacon. Cut thick bacon in half inch pieces crosswise. Fry them after cutting them. Drain on paper towels.

How to Make Red Wine Shallot Vinaigrette

When you make a vinaigrette, it’s important to make it sharp enough to bring brightness and enough acid to the salad. Taste a small amount with a spoon, but keep it mind it will be assimilated into the rest of the ingredients. Take a small pice of lettuce and dip it into your red wine shallot vinaigrette and use a little salt to taste. Always mix your mustard and acids first and slow add the oil. You can also shake all of this in a jar.

• 1 tablespoon dijon mustard
• 2 tablespoons minced shallots
• 1/4 red wine vinegar
• juice of 1/2 lemon
• 1/2 to 3/4 cups extra virgin olive oil
• sea salt
• pepper

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More Salads from Spinach Tiger

• Summer Salad with Blackberry, Corn, Vinaigrette
• Brussels Sprouts Salad
• Blackberry Honey Baked Goat Cheese Salad
• Wedge Salad

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Frisee Salad with Poached Egg, Red Wine Shallot Vinaigrette

Classic French Frisee Salad as Starter or Light Dinner

Course Salad and Salad Dressing

Cuisine French

Keyword Frisee, Poached Eggs

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 1 head Friseé
• 2 Poached Eggs
• 3 pieces thick bacon
• Red Wine Vinaigrette

Red Wine Vinaigrette

• 1 tablespoon dijon mustard
• 2 tablespoons minced shallots
• 1/4 cup red wine vinegar
• 1/2 lemon (juice)
• 1/2 cup extra virgin olive oil could add 1/4 cup more if needed
• salt, pepper to season

Instructions

• Cut bacon (lardons) Into half inch pieces. Fry and drain on paper towels.
• Prepare Vinaigrette
• Arrange Frisee in bowl.
• Toss with Vinaigrette, just enough until wet. Don't over do it.
• Add Poached Eggs.

Red Wine Shallot Vinaigrette

• Mix mustard with vinegar, shallots, lemon juice.
• Slowly add in oil.

Notes

Vinegar: You can use champagne or sherry vinegar in place of red wine vinegar. Don’t use apple cider or balsamic for this recipe.

The post Friseé Salad with Poached Egg, Red Wine Shallot Vinaigrette appeared first on Spinach Tiger.

Raw onions made me cry in childhood. It’s not what you think.

I wasn’t peeling them or cutting them. I was being tricked to eat them.

I hated raw onion in salad and everyone knew it. Before I would stab the lettuce with my fork, I would look up and say, “is there onion?” and everyone lied. But one bite and I knew and I would cry. I cried because I hated it. I cried because they tried to trick me. Now, I’m tricking you into thinking a Greek Salad doesn’t have to have iceberg lettuce. You can play around and use these Super Spinach Greens, or kale or anything you like.

You  also won’t see any onion in this salad, but feel free to add red onion. Just don’t eat it near me. I can’t even look at someone eating raw onions in a salad. We all have our food things, don’t we?

I grew up eating Greek salad in the many Greek owned restaurants in Pennsylvania. My favorite version came from Zorba’s. It had lots of feta cheese, Greek olives and lemony dressing. This is not that salad, but it’s inspired by it and it is that lemony dressing.

I replaced the feta cheese with chopped fennel, but feel free to put that feta cheese right back in. I don’t blame you one bit. Feta is one of my favorites. Just buy a whole marinated block of sheep’s feta, not the already crumbled tasteless kind. If you’re going to eat cheese, eat good cheese.

I threw a pan fried piece of salmon which loves that lemony dressing and I gave you plenty of olives.

The greens in this salad are something very unique. This is called Super Spinach by Organic Girl. It’s baby spinach, bok choy and baby kale. I saw it a Whole Food’s on sale and any word with “super” intrigues me. What’s nice about this set of greens is that it takes a dressing very well. In other words, you don’t need a lot of dressing, so use sparingly at first.

I’ll keep the healthy coming. Don’t miss this week’s Winter kale salad and one year ago this amazing salad containing grapefruit and avocado, or this cara cara fennel salad, all in season.

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Super Spinach Greek Salad with Salmon and Lemony Dressing

Super Spinach Salad, brightened by lemony vinaigrette, pan seared salmon, Greek inspired with kalamata olives, tomatoes.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 package super spinach salad by Organic Girl or 4 large handfuls of any Spinach Greens
• 2 pieces of salmon 6 ounces each, approx.
• 1 tablespoon extra virgin olive oil or coconut oil
• 1 to mato cut into one inch pieces or cubed
• 1/4 cup diced fresh fennel or feta cheese
• kalamata olives
• red onion optional
• 1 teaspoon fresh oregano or 1/4 teaspoon dried oregano

Lemon Garlic Vinaigrette

• 1 clove garlic minced
• 1 teaspoon dijon mustard
• 1/4 cup red wine vinegar
• 1/4 lemon for juice
• 1/2 cup extra virgin olive oil
• salt
• pepper

Instructions

• Heat olive oil in small frying pan on medium heat.
• Oil is ready when a drop of water sizzles.
• Place salmon in pan skin side up.
• Cook for 5 minutes or until the salmon easily moves in pan.
• Turn over and cook for 2-3 minutes until skin is crispy.
• Toss greens with just enough dressing to coat.
• Top with tomatoes, fennel, olives (and optional feta cheese and onion).
• Top with salmon.

Lemon Vinaigrette Instructions

• Mix mustard with vinegar until incorporated.
• Add lemon juice.
• Add olive oil until emulsified.
• Season salad with salt and pepper, oregano.

The post Super Spinach Greek Salad with Salmon and Lemony Dressing appeared first on Spinach Tiger.