Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Salade Ventoux En Frisee Recipe
    Lost? Site Map

    Salade Ventoux En Frisee

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    25 mins

    3 mins

    Cookgirl's Note:

    From the cookbook International Vegetarian Cooking. This is a warm salad from the Provence region of France. Interesting combination of sweet, tangy, and salty ingredients. In the summer I might be inclined to add fresh basil; another addition might be capers. The gears are in motion... My knowledge of French cuisine is seriously lacking, so I think I'll gradually ease into it and approach it simply, beginning with wine, followed by salads, then work my way up.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      NOTE: original recipe called for green bell peppers, but I prefer red bell peppers as I think they make a prettier presentation. Substitute if you wish. I also cut back on the olive oil by 2 tablespoons.
    2. 2
      Preheat oven to BROIL.
    3. 3
      Broil the bell peppers until well charred. Place in paper bag and "sweat" for 25 minutes. Once cooled, peel, seed and remove membranes.
    4. 4
      Cut the goat cheese into 4 thick slices and place in a warm, not hot, oven at approximately 150 degrees.
    5. 5
      Heat the olive oil in a pan and lightly saute the raisins until they just begin to sizzle and plump up and the pine nuts begin to turn golden. Stir in the balsamic vinegar then remove pan from heat.
    6. 6
      On 4 separate salad plates, divide and arrange the frisee and prepared bell peppers. Add the warmed cheese and spoon the olive oil mixture over the top.
    7. 7
      Serve immediately.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Salade Ventoux En Frisee

    Serving Size: 1 (235 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 426.6
     
    Calories from Fat 331
    77%
    Total Fat 36.8 g
    56%
    Saturated Fat 11.4 g
    57%
    Cholesterol 26.1 mg
    8%
    Sodium 213.0 mg
    8%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 4.0 g
    16%
    Sugars 8.2 g
    32%
    Protein 12.9 g
    25%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes