• Sumo

The twist on the French Lyonnaise salad is a great meal for midmorning and midafternoon. It’s sure to be  hit amongst older folks.


Frisee Salad with Truffle Vinaigrette Recipe

Rating: 41

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 6




  • 2 Tablespoons Mayonnaoise or Vegan Mayo
  • 1 1/2 Teaspoons White Truffle Oil
  • 1 1/2 Teaspoon Chives, chopped
  • 1/2 Teaspoon Dijon Mustard
  • 1/4 Teaspoon Sherry Vinegar
  • 2 Tablespoons Olive Oil
  • 3 Yukon Gold Potatoes, diced
  • 2 Tablespoons Canola Oil
  • 2 Heads Frisee Lettuce, leaves left whole
  • 2 Tomatoes, wedged
  • 1 Bunch Radishes, quartered
  • 1 Cup Pistachios, crushed


  1. In a small bowl whisk together the mayo, truffle oil, hives, mustard and vinegar, then whisk in the olive oil and season with salt and pepper. Set aside.
  2. Preheat the oven to 400?F and toss the potatoes with the canola oil and spread into a single sayer. Bake for 254 minutes or until golden brown, turning once or twice.
  3. Toss the frisee with the dressing, then arrange the potatoes on a play, top with frisee and garnish with tomatoes, radishes and pistachios.
  4. Serve and enjoy.