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Fris e and Boston Lettuce with Feta Cheese recipe

Frisee and Boston Lettuce with Feta Cheese.

An elegant first course salad, fris e,fresh figs, red grapes, fresh oregano, freshly ground black pepperand feta cheese are tossed in a lemon vinaigrette and servedin Boston lettuce ‘cups’, garnished with slices of serrano hamand red onion rings. Recipe by Chef Michael Smith.

Recipe: Fris e andBoston Lettuce with Feta Cheese

8 cups (about 2 small heads) fris egreens, trimmed
4 fresh figs, quartered (may substitute dried mission figs)
3/4 cup red grapes, seeded and halved
1/4 cup toasted almonds, roughly chopped
1 tablespoon fresh oregano leaves, chopped
1/2 teaspoon black pepper, freshly ground
1/2 cup Wisconsin Feta cheese, crumbled
1/4 cup extra virgin olive oil
3 tablespoons lemon juice, freshly squeezed
12 small Boston lettuce leaves, (from 2 small heads), separatedto use as cups
8 slices serrano or prosciutto ham
8 rings of red onion, optional

  • Combine fris e, figs, grapes, almonds,oregano, pepper and Wisconsin Feta in a large salad bowl.
  • Whisk olive oil and lemon juice in smallbowl and toss lightly with salad ingredients.
  • Place 3 Boston lettuce “cups”on each of 4 salad plates. Arrange 2 slices ham around cups.Divide the mixed salad and place in cups. Top each salad withred onion rings, if desired.

    Makes 4 servings.

    Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.

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  • Comments

    1 Comment


    Top the butter lettuce with the beet mixture and crumbled feta cheese.

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