• Ingredients: 31
  • Serves: 10
  • Bake: 10 mins

Frisée and bibb lettuce with radishes and spring onions with , heads bibb or 1 head boston lettuce, torn, radishes, trimmed; sliced if bigger than bite-sized, spring onions or 4 scallions, trimmed and thinly sliced, medium carrots, peeled and coarsely grated. To make this frisée and bibb lettuce with radishes and spring onions for 10 persons you will need 10 mins for baking.

Ingredients

Dressing:

Salad:

  • 1 large head frisée, trimmed and torn into bite-size pcs.
  • 3 heads bibb or 1 head Boston lettuce, torn
  • 1 lb. radishes, trimmed; sliced if bigger than bite-sized
  • 2 spring onions scallions
  • 2 medium carrots, peeled and coarsely grated

Curry Ketchup

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 In small bowl, whisk together yogurt, mayonnaise, lemon juice, chives, and sugar. Season to taste with salt and pepper.

    For this step you will need

  2. Step 2 In large bowl, toss together frisée, bibb lettuce, radishes, spring onions, and carrots. Add dressing and toss to coat.

    For this step you will need