Frisee Salad with Pumpkinseeds and Queso Fresco | Print |
(3 votes, average 4.33 out of 5)




 Serves 6 to 8

  • 1 head frisee lettuce or curly endive, bottom trimmed, torn into 2 inch pieces (about 8 cups)
  • ½ cup toasted pumpkinseeds (pepitas)
  • 5 small radishes (about 4 ounces), trimmed, sliced in half lengthwise and then cut into very thin half moons
  • 1 1/2 cups crumbled Mexican queso fresco or salted farmers cheese
  •  Dressing:
  • 3 tablespoons fresh lime juice
  • ¼ cup extra virgin olive oil
  • About ¼ teaspoon of salt
  • A small pinch of sugar

  1. Rinse the frisee and spin dry in a salad spinner or pat dry with clean towels. 
  2. In a large salad bowl, combine the frisee, pumpkinseeds, radish slices and crumbled cheese. 
  3. To make the dressing, simply whisk together the ingredients in a small bowl until well combined.
  4.  Drizzle the dressing over the salad and toss well.