Warm Frisee Salad With Crispy Kosher Salami

Prep: 20 min., Cook: 13 min. Frisée is a member of the chicory family often used in mesclun salad mixes. Buy bunches with crisp leaves and no signs of wilting. Use all of the leaves except the core.

Yield: Makes 8 servings

Ingredients

• 1/2  (12-oz.) package kosher beef salami slices
• 1/4  cup  extra virgin olive oil
• 1/2  medium-size red onion, sliced
• 1  garlic clove, minced
• 1/3  cup  plus 1 Tbsp. sherry vinegar
• 2  teaspoons  whole grain mustard
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  coarsely ground pepper
• 4  bunches frisée, torn*
• 1  pt. grape tomatoes, halved

Preparation

1. Cut kosher beef salami slices into 1/4-inch strips.

2. Cook salami strips in hot olive oil in a medium skillet over medium heat 5 to 10 minutes or until crispy. Remove salami with a slotted spoon, reserving remaining oil in skillet. Drain salami pieces on paper towels.

3. Sauté onion and garlic in reserved hot oil 2 minutes. Stir in vinegar, mustard, salt, and pepper; cook 1 minute.

4. Place frisée and grape tomato halves in a large bowl, and drizzle with vinegar mixture; toss to coat. Sprinkle with crispy salami pieces, and serve immediately.

*2 bunches curly endive may be substituted for frisée.

Note: For testing purposes only, we used Hebrew National Kosher Beef Salami.