Frisee and Arugula Salad with Fresh Grapes, Red Onions, Tomato, Cucumber and Peanut Dressing

Frisee and Arugula Salad with Fresh Grapes, Red Onions, Tomato, Cucumber and Peanut Dressing

Form: Chef Nicholas Romo, East Andrews Cafe, Atlanta. Yield: 4 servings.

SALAD:
1 head frisee lettuce
5 cups arugula leaves
1 cup halved California seedless grapes
1 red onion, finely sliced and cured in red wine vinegar
1 cucumber, peeled and julienne cut
12 cherry tomatoes, halved
12 oz. smoked chicken, coarsely chopped

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