Chrysanthemum Greens and Frisée with Tomato-Onion Dressing

Name: Chrysanthemum Greens and Frisée with Tomato-Onion Dressing
Yield: Serves 4
Ingredients: 1 bunch small chrysanthemum greens (about 3 ounces); 3 or 4 medium-large plum tomatoes; 1 medium head frisée (about ½ pound); 3 tablespoons cider vinegar; 1 medium-large red onion; ¼ teaspoon kosher salt; 2 teaspoons brown sugar; ½ teaspoon Worcestershire sauce; ⅛ to ¼ teaspoon hot pepper sauce; ¼ cup olive oil

Preparation info

Serves
4

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

For lovers of bittersweet flavors, here is a bright salad of spruce green chrysanthemum foliage, pearly frisée (curly endive), fuchsia onion, and scarlet tomato dice. A fine foil for game or red meat.

Ingredients

1 bunch small chrysanthemum greens (about 3 ounces)
1 medium head frisée (about ½ pound)
3 or 4 medium-large

Garnish
Vegan
Gluten-free

Method

Trim and discard roots, if any, from chrysanthemum. Cut greens into 2-inch pieces. Wash and spin-dry. Cut base from frisée and remove any tough or dried leaves. Rinse and spin-dry. Tear into bite-size pieces. Peel tomatoes (see Note). Cut into ½ inch dice. Do same to onion.
In a non-aluminum skillet, combine vinegar, suga