Photograph by Bill Phelps Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Tumbleweed Salad
Starters from Issue 5 – Spring / Summer 2014 – Caravan
A salad with some serious bite.
Gather Journal
Tumbleweed Salad
Barbed, curled, and coiled, frisée is lettuce at its most wild and free. It is also, quite possibly, the best edible reflection of the tumbleweeds found in nature. We bulked up our frisée with chopped kale and scattered the entire tangled, bristly bundle with crumbled, crunchy corn nuts and a mustardy dressing spiked with sriracha.
serves 6
- 1 Tbsp Dijon mustard
- 1 tsp sriracha
- ¼ tsp salt
- a pinch of pepper
- 2 tsp red wine vinegar
- 3 Tbsp extra virgin olive oil
- 3 cups torn frisée, about 1 medium head
- 3 cups stemmed, chopped kale
- ½ cup corn nuts, chopped (preferably not with sugar; we like Quicos brand)
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1
Stir together mustard, sriracha, salt, pepper, and vinegar. Whisk in oil.
-
2
Just before serving, toss greens with dressing to coat, and serve sprinkled with corn nuts.
