In honor of Get Local lettuces month (this month!), Peter Pollay has been featuring local lettuces in salads on his menu at Posana Cafe in downtown Asheville! His favorite variety? Lolla Rossa, a loose lettuce with bright magenta-red edges.
But, he doesn’t stop there. Peter also likes to use another leafy green in his salads available at tailgate markets and select stores this time of year: frisee. Although often mistaken for a lettuce, frisee is actually an edive. It pairs well with local strawberries, still abundant at markets, stores, and roadside stands now. Thanks to Peter for sharing his recipe!
Local Frisee and Strawberry Salad
Serves 4; courtesy of Peter Pollay, Posana Cafe
2 heads local frisee, rinse and cut off stem
4 ounces local strawberries, sliced
4 ounces local strawberries, slightly pureed
2 ounces roasted almonds
2 ounces champagne vinegar
6 ounces olive oil
1 tablespoon shallots, minced
1 tablespoon sugar
Salt and pepper to taste
Rinse the frisee, cut stem and separate. Place in a mixing bowl. Thinly slice strawberries and place in the bowl with the frisee. In a blender, slightly pulse additional strawberries to cut. Add pulsed strawberries to a new mixing bowl, then add champagne vinegar and whisk. While whisking, slowly add the olive oil to form the vinaigrette. Add shallots and mix, then adding sugar, salt, and pepper to taste. Add some of the vinaigrette to the frisee and strawberries. Mix and serve!