Name: Frisée and Poblano Salad with Honey-Citrus-Jalapeño Dressing (Ensalada de Frisée y Poblano Con Aderezo de Citricos Con Miel y Jalapeño)
Yield: Serves 4
Cuisine: Mexican
Ingredients: 2 tablespoons fresh red grapefruit juice; 2 bunches frisée, separated into bite-size pieces (about 4 cups/160 g); ¼ cup (60 ml) olive oil; 1 teaspoon minced shallot; Salt; 1 tablespoon fresh orange juice; 1½ tablespoons honey; 1 tablespoon fresh lime juice; 2 tablespoons red wine vinegar; ½ medium red onion, sliced into half moons; 2 medium poblano chiles, roasted and sliced widthwise ¼ inch (6 mm) thick

Preparation info

Serves
4

Difficulty
Easy

Appears in

Claudia's Cocina

By Claudia Sandoval

Published 2016

About

I paired this frisée salad with my octopus dish in the MasterChef “Top 3” battle. Though salads are not a big part of Mexican cuisine, I knew that my octopus needed something acidic to balance it out, and the idea for this dish struck me immediately.

I chose to go with frisée because it’s a bit more delicate and feminine than standard lettuce, yet holds its own in the flavor department. I added poblanos to give the salad a fire-roasted flavo