Tested till perfect Frisee Salad with Crispy Pancetta, Pistachio and Cranberry Vinaigrette

Frisee Salad with Crispy Pancetta, Pistachio and Cranberry Vinaigrette

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1/2 cup 1/2cuppistachio nutpistachio nuts, shelled
  • 4 oz 4ozpancetta or lean bacon, cut_in 1/4-inch (5 mm) thick slices
  • 10 cups 10cupsbaby frisée greens
  • 1/2 cup 1/2cupdried cranberrydried cranberries

Cranberry Vinaigrette:

  • 1/4 cup 1/4cupcranberry cocktail
  • 1 tbsp 1tbspwhite wine vinegar
  • 2 tsp 2tspfinely chopped shallotshallots or red onions
  • 1 tsp 1tspDijon mustard
  • 1 tsp 1tspmaple syrup or granulated sugar
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 2 tbsp 2tbspolive oil
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Preheat oven to 350°F (180°C).

Cranberry Vinaigrette: In bowl, whisk together cranberry cocktail, vinegar, shallot, Dijon mustard, maple syrup, salt and pepper; slowly whisk in oil. (Make-ahead: Cover and refrigerate for up to 1 day; whisk before using.)

Spread pistachios on baking sheet; toast in oven for 5 to 7 minutes or until fragrant; let cool. Coarsely chop and set aside. (Make-ahead: Store in airtight container for up to 3 days.)

In large skillet cook pancetta for about 5 minutes or until lightly browned and crisp; transfer to paper towels to drain. Crumble into small pieces.

In large salad bowl, toss baby fris?greens with cranberry vinaigrette. Add pistachios and cranberries; toss again. Sprinkle with pancetta.

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