Frisee salad with grilled apricots, spring radishes, and snow peas

3
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
This salad is a picture-perfect composition of color and texture. In it, sweet-tart, skillet-warmed apricots are added to curling frisée and escarole, and the fresh crunch of radishes and steamed snow peas punctuates the bowl. Using Easter egg radishes will amp up the salad's color palette, and tossing feta across the top makes for an artful finish. The salad is a perfect addition to a spring table, and pretty enough to add to your Mothers' Day or Easter brunch table.

Ingredients

Cooking spray

3 spray(s)

Fresh apricot(s)

6 item(s), small, (about 1/2 pound), pitted and halved, or 3 peaches (about 10 ounces), pitted and quartered

Table salt

½ tsp

Orange juice

2 Tbsp

Rice vinegar

1 Tbsp

Extra virgin olive oil

2 tsp

Honey

1½ tsp

Dijon Mustard

¼ tsp

Black pepper

¼ tsp

Snow peas

¼ pound(s), trimmed

Escarole

6 cup(s), inner leaves, or lightly packed torn frisée

Fresh radish(es)

5 medium, preferable Easter egg or French breakfast, trimmed and thinly sliced

Reduced-fat feta cheese

1 oz, crumbled

Instructions

  1. Spray grill pan with nonstick spray and set over medium heat. Spray cut sides of apricots with nonstick spray and sprinkle with 1/4 teaspoon of salt. Place apricots, cut side down, in grill pan and cook until lightly charred, 2–3 minutes; turn and cook just until tender, about 2 minutes longer. Transfer to plate and let cool.
  2. To make dressing, put 4 apricot halves in blender along with orange juice, vinegar, oil, honey, mustard, remaining 1/4 teaspoon salt, and the pepper. Process until smooth. Set aside.
  3. Bring small saucepan of water to boil; add snow peas and cook 1 minute. Drain in colander; rinse under cold water to stop cooking, then pat dry with paper towel. Cut snow peas on diagonal into 1/2-inch-wide pieces.
  4. To serve, gently toss together frisee, snow peas, radishes, and feta with half of dressing in salad bowl. Top with remaining grilled apricots. Drizzle remaining dressing over apricots.
  5. Per serving: about 2 cups

Notes

Easter egg radishes range from white to pink to crimson to purple, all in one colorful bunch. Their flesh is bright white and crisp with a mild flavor. French breakfast radishes are about 3 inches long. They are bright red at the top and white at the root end. They have a crisp texture and sweet flavor.