Frisee Salad with Crispy Pancetta, Pistachios and Cranberry Vinaigrette

  • prep time1 min
  • total time 12 min
  • serves 8

This salad takes it to another level witht the addition of cranberries for a tart and buttery combination.

2 Ratings
Directions for: Frisee Salad with Crispy Pancetta, Pistachios and Cranberry Vinaigrette


Frisee Salad with Crispy Pance

½ cup pistachio nuts, shelled

4 oz pancetta, or lean bacon, cut in 1/4-inch thick slices

10 cup baby frisee greens

½ cup dried cranberries

Cranberry Vinaigrette

¼ cup cranberries, cocktail

1 Tbsp white wine vinegar

2 tsp finely chopped shallot

2 tsp finely chopped red onion

1 tsp Dijon mustard

1 tsp maple syrup

1 tsp granulated sugar

1 pinch salt

1 pinch pepper

2 Tbsp olive oil



Frisee Salad with Crispy Pance

1. Preheat oven to 350 degrees F (180 degrees C).

2. Spread pistachios on baking sheet; toast in oven for 5 to 7 minutes or until fragrant; let cool.

3. Coarsely chop and set aside. (Make-ahead: Store in airtight container for up to 3 days.)

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

5. Crumble into small pieces.

Cranberry Vinaigrette

1. In bowl, whisk together cranberry cocktail, vinegar, shallot, Dijon mustard, maple syrup, salt and pepper; slowly whisk in oil.

2. Make-ahead: Cover and refrigerate for up to 1 day; whisk before using.


1. In large salad bowl, toss baby frisée greens with cranberry vinaigrette.

2. Add pistachios and cranberries; toss again.

3. Sprinkle with pancetta.

See more: Summer, Party Favourites, Side, Fall, North American, Salad, Saute, Pork, Fruit, Dinner, Vegetables, Nuts

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