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Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette


Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette Recipe

Ingredients:
  • Ten 1-inch-thick slices of French or Italian bread (3 inches in diameter)
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Salmon skin (from a 2-pound salmon fillet) (We advise you make this dish only if you have plans for the rest of the salmon fillet!)
  • Half cup plus half tablespoon hazelnut oil
  • 5 shallots, sliced thin crosswise
  • 2 teaspoons lemon juice
  • 3 tablespoons sherry vinegar
  • 2 tablespoons grated fresh ginger
  • 2 garlic cloves
  • 12 cups frisee (curly endive), torn into pieces, washed thoroughly, and spun dry
Directions:
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