Frisee salad with warm fig dressing

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Globe Staff / September 28, 2003

2 large heads frisee (curly lettuce) or 1 head green-leaf lettuce

1 shallot, chopped

1 clove garlic, chopped

2 dried figs, diced

1/2 cup red wine

2 tablespoons balsamic vinegar 1/4 cup olive oil

Salt and pepper, to taste

2/3 cup shaved Parmesan cheese

Tear up the frisee or lettuce, removing the cores. Place the leaves in a large bowl and refrigerate them.

In a saucepan, combine the shallot, garlic, figs, and wine. Bring to a boil, lower the heat, and simmer for 5 minutes or until the figs are softened.

Transfer the mixture to a blender, add the vinegar and oil, and puree until smooth. Add salt and pepper.

Toss the greens with enough dressing to moisten them lightly and arrange them on 4 salad plates. Garnish with the shaved Parmesan and serve at once.

SERVES 4

Adapted from Caprial and John's Kitchen, by Caprial and John Spence (Ten Speed Press).