Frisée Garlic Lemon Salad

Name: Frisée Garlic Lemon Salad
Prep time: 10 min
Yield: 4-6
Cuisine: Middle Eastern

roubashahin.com.au

A sharp, fresh frisée salad with garlic, lemon, and feta. Made in minutes and perfect when you want something quick, light, and full of flavour.

PREP TIME

10 minutes

COOK TIME

None

SERVES

4-6

About this recipe

This Frisée Garlic Lemon Salad came together during Ramadan, on one of those nights when we needed something fast, fresh, and satisfying. It’s made with just the greens, a simple garlic and lemon dressing, and feta on top. Nothing complicated, yet it delivers exactly what you want when time is tight and everyone’s hungry.

I love how this Frisée Garlic Lemon Salad relies on pantry basics and good produce. First, you shred the frisée, then you dress it while it’s crisp and cold, and finally you finish with feta for balance. It’s sharp, clean, and full of flavour without feeling heavy, which makes it perfect alongside grilled meats or as part of a larger spread.

If you enjoy simple salads like this, you might also love my super herb salad, a Middle Eastern staple that’s fresh, practical, and always on repeat in our home. Another favourite is my chickpea and herb salad, which is just as easy to make and works beautifully as a light summer meal with added protein.

Ingredients

2 bunches frisée (curly endive- 400 grams), washed, dried, and shredded
3 garlic cloves, finely crushed
1⁄4 cup fresh lemon juice
1⁄3 cup olive oil
120 grams feta cheese, crumbled
Salt, to taste

Notes from Rouba

Dry the frisée well before dressing so the salad stays crisp
I always add the feta at the end to keep it light and crumbly
This salad tastes best freshly made, not sitting too long
Adjust the garlic depending on how strong you like it

Method

Step 1. Prepare the Greens

Place the washed, dried, and shredded frisée into a large serving bowl. Make sure the leaves are well dried so the dressing coats evenly and the salad stays crisp.

Step 2. Make the Dressing

In a small bowl, combine the crushed garlic, lemon juice, olive oil, and salt. Mix well until fully combined, then pour the dressing over the shredded greens and toss until evenly coated.

Step 3. Finish the Salad

Scatter the crumbled feta over the salad just before serving, keeping it light and loose rather than mixed through.

A FEW THINGS YOU’LL WANT TO KNOW

Can I make this ahead of time?
You can prep the frisée and the dressing separately, but toss everything together just before serving so the leaves stay crisp.

Can I substitute the frisée with another lettuce?
Yes, you can — but choose something with a bit of bite. Endive, radicchio, or cos lettuce work well. Avoid mixed gourmet lettuce leaves, as they’re too soft and don’t have the bitterness this salad needs.

Why frisée specifically?
Frisée has a gentle bitterness that balances the garlic, lemon, and feta. That contrast is what makes this salad work.

Can I adjust the lemon and garlic?
Absolutely. Start with less and adjust to taste, especially if your lemons are very sharp or you prefer a milder garlic flavour.

What does this salad pair well with?
It’s great alongside grilled meats, roast chicken, or as part of a mezze-style spread.