So what if the greens are no longer blooming out back? It’s always the right time for a salad. Try this autumn toss, as well as the other recipes listed.
Sauteed Lemon Maple Frisee
From the November 2008 issue of Gourmet Magazine and . Serves 4.
Ingredients
3 tablespoons olive oil, divided
1/2 cup coarse fresh bread crumbs
3/4 teaspoon grated lemon zest
Pinch salt
3/4 teaspoon anchovy paste
1 ( 1-pound) head frisee, torn
1 tablespoon fresh lemon juice
1/2 teaspoon pure maple syrup
1/8 teaspoon salt
1/4 teaspoon pepper
Directions
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.
Wipe out skillet, then add anchovy paste and remaining 2 tablespoons oil and cook 15 seconds. Increase heat to medium-high and saute half of frisee until slightly wilted, about 1 minute. Add remaining frisee and saute until wilted, about 2 minutes more. Off heat, stir in juice, syrup, salt and pepper. Serve topped with bread crumbs.
