Frisee and Arugula Salad with a Bunch of Friends

Absolutely the best salad ever!

Roaming around some of my favorite sites from wineries I came across this salad and I have to say it has become one of my all time favorites. I couldn’t decide whether to post this or not but then decided I would hate for you to never taste the combination of all these ingredients.

Frisee which I have always called “scratchy throat lettuce” mixed with peppery arugula, some haricots verte, toasted almonds, some fresh peaches, and I added the avocado tossed with a wonderful dressing makes a salad that I won’t easily forget and it will be top of my list to prepare for dinner guest. If peaches are out of season I would try some apple, pear, or fresh figs.

The night I made this the kids came over for dinner and I actually had thirds on this salad. Usually I’m doing good to finish the salad I have on my plate.

I just have to say you have to try this salad, please and then you will thank me for insisting. I had leftover ingredients from the salad and some left over grilled sockeye salmon from the night before so the next night I made the same salad and we topped it with our flaked leftover salmon and it was as good as the salad the night before.

Definitely use the arugula and if you can’t find frisee I’d use maybe a purple leaf or curly leaf lettuce.

Bon Appetit!

BLAST FROM THE PAST: Refried Beans were great when we had them in New Mexico and I made them after returning home.

This tiny little head of frisee lettuce was about the size of a baseball and cost as much as a baseball team.  If you can’t find this then substitute a curly leaf lettuce.

Mix the arugula and the frisee lettuces and then add your blanched and cooled green beans.

Add in your grilled corn that you have cut off the cob and your peaches.

Add your toasted almonds and just enough dressing to coat the salad.

Add sliced avocado and gently toss.


Frisee and Arugula and a Bunch of Friends


  • ¼ cup aged sherry vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp fresh thyme
  • 1 shallot finely minced
  • 1 cup Extra Virgin Olive Oil
  • 4 ears corn shucked and silks removed
  • 2 Tbsp Aleppo crushed peppers*
  • 1 cup haricots verts green beans
  • ½ cup almonds toasted in dry skillet
  • 8 cups baby arugula stemmed and rinsed
  • 1 cup frisée trimmed of most green
  • 4-6 peaches sliced
  • Salt and pepper to taste
  • 1-2 avocados peeled and sliced


  1. To make the dressing, combine sherry vinegar, mustard, thyme, shallot, salt and pepper in a blender at medium speed. While blending, slowly drizzle ¾ cup Jordan Extra Virgin Olive Oil until emulsified. Refrigerate and keep for up to one week.
  2. In a nonreactive bowl, toss ears of corn with remaining Jordan Extra Virgin Olive Oil, Aleppo pepper and salt. Grill corn on medium high heat until it begins to brown. Let the corn cool to touch, then slice kernels off of the cob and set aside.
  3. Bring a pot of salted water to a boil and prepare an ice bath. Blanch beans in boiling water until slightly tender, about 3 minutes. Shock beans in ice water and drain.
  4. Combine all ingredients in a large bowl. Add salad dressing to taste and gently toss add the avocado last and toss again. Serve immediately.

Recipe Notes

*Note-- If you can't find aleppo pepper substitute 1-2 teaspoons of paprika or chili powder to put on your corn.

Also, I made half the amount of salad and dressing and it was more than enough for 4 people; probably would have fed 6 people.

Recipe from Jordan Winery

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