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Frisée with Crisped Salmon Skin and Warm Sherry Vinaigrette

Frisée with Crisped Salmon Skin and Warm Sherry Vinaigrette

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! Serves 6

SKU 688-Recipe

  • 6 Serves


  • Ten 1 1/2 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)*
  • 1/2 cup plus 1/2 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


  1. Make the croutons: Preheat oven to 350 degrees. Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper. Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes.
  2. Remove salmon skin from fillet and reserve fillet for another use. Lightly brush 1/2 tablespoon hazelnut oil on both sides of salmon skin and place on preheated grill until crispy, about 2 minutes per side. (Alternatively, you can crisp it under a broiler.) Pat salmon skin dry with paper towels, cut it into I-inch dice, and set aside.
  3. Combine shallots, lemon juice, sherry vinegar, ginger, garlic, 1/2 cup of hazelnut oil, salt, and pepper in a small saucepan and cook the dressing over moderate heat until shallots are wilted, about 3 to 4 minutes.
  4. In a large bowl toss the frisée, salmon skin, and croutons with warm sherry vinegar dressing. Divide among 6 plates and serve immediately.