Frisée Salad with Roasted Garlic Vinaigrette

A few weeks ago, my friend Darroch introduced me to a fantastic website, Women Laughing Alone with Salad. Needless to say, the next time he came over, we had salad. While we are neither women nor laughing alone, I did make a frisée salad with roasted garlic vinaigrette. I hope that one day I too can enjoy salad on a borderline inappropriate level of elation.

This salad uses a roasted garlic vinaigrette that comes together easily in a food processor and pairs nicely with the bitter, peppery notes of the frisée.

After tossing the frisée with the dressing, I piled the greens high on a plate. To finish, I topped it with a few thin slices of red onion, toasted pecans, crumbled goat cheese, heirloom tomatoes and some finely minced parsley.

Frisée Salad with Roasted Garlic Vinaigrette

Know this: Roasting the garlic removes the harsher flavors of the garlic and gives it a smooth, buttery, nutty flavor.

Roasted Garlic Vinaigrette

By Evan Kalman
Yields about 1/2 cup of dressing


  • 5-6 cloves of garlic – roasted and peeled
  • 1 tsp dijon mustard
  • 1/2 of a lemon – about 1 tsb
  • 3 tsb canola oil
  • salt and pepper


Pre-heat the oven to 350°. Slice a head of garlic in half and place on a sheet of aluminum foil. Drizzle 1 tsp of extra virgin olive oil on the garlic and season with salt and pepper. Wrap in the foil and place in the oven for about 45 minutes. The garlic is done when the cloves are soft, brown, almost pulpy and can easily be squeezed from the paper.

Combine garlic, lemon juice, and mustard in a small food processor or blender and purée until smooth. With the motor running, slowly stream in the oil until emulsified. Taste and adjust seasonings with salt and pepper.

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