This week's share:
New to the share this week is frisée. This is one of the first escaroles we'll have throughout the season. These bitter greens brighten up your salad game for the week. Use it classic style in Frisée au Lardon - one of my personal favorites -or switch it up by throwing it on the grill with a ranch dressing.
Grilled Frisée with Ranch Dressing
Cut your head of frisée in half lengthwise and give a good wash. Dry and drizzle with olive oil. Season with salt and pepper and put on a hot grill. Then the first side is charred, turn over. When the second side is charred transfer to individual serving plates or a platter and spoon over your ranch dressing.
1/2 cup mayo
1/2 cup yogurt
a couple dashes Worcestershire sauce
one clove mashed garlic
Mix all ingredients together and adjust to taste.