Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette

Name: Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette
Yield: Serves 6
Ingredients: Ten 1-inch-thick slices of French or Italian bread (3 inches in diameter); 3 tablespoons olive oil; Salt and pepper to taste; Salmon skin (from a 2-pound salmon fillet) (We advise you make this dish only if you have plans for the rest of the salmon fillet!); Half cup plus half tablespoon hazelnut oil; 5 shallots, sliced thin crosswise; 2 teaspoons lemon juice; 3 tablespoons sherry vinegar; 2 tablespoons grated fresh ginger; 2 garlic cloves; 12 cups frisee (curly endive), torn into pieces, washed thoroughly, and spun dry

By David Rosengarten , Joel Dean , and Giorgio DeLuca

April 30, 2010

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Frisee with Crisped Salmon Skin and Warm Sherry VinaigretteCookbook cover image courtesy of Random House

In case you shy away from the pork-fat dressing of the classic frisee, you can always turn to this lighter, but equally delicious version, which substitutes crackling salmon skin for the lardons. Broiled salmon skin is a sushi bar staple, and the ginger in this dish echoes that connection. And further interest is provided by a very sympathetic dose of sherry vinegar. A multi-culti triumph!

Recipe notes

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