Arugula, Frisee, and Red-Leaf Salad with Strawberries


Serves 4

  • 4 teaspoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon minced fresh thyme leaves
  • Coarse salt and ground pepper
  • 3 cups baby arugula (about 2 ounces), washed and dried
  • 3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces
  • 3 cups (about 1 small head) frisee , trimmed, washed, dried, and torn into bite-size pieces
  • 1 pint strawberries, washed, dried, hulled, and quartered
  • 1/2 cup walnuts, toasted and coarsely chopped (optional)
  • 2 Belgian endives, leaves separated, washed and dried
  • 6 ounces goat cheese, crumbled (optional)


Create Your Own Salad Mix With A Combination Of Three Leafy-green Varieties, Each With Its Own Unique Color, Texture, And Flavor. In This Salad, Peppery, Dark-green Arugula Contrasts With Sweet, Crisp Red-leaf Lettuce And Light-green, Lacy, Bitter Frisee.

Martha Stewart Favicon Martha Stewart
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