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- Source: Emeril Live EM1E79e
- Dish Type: Sides
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Herb Nage
Instructions
In a large bowl, toss together herbs, frisee and radicchio. Season with salt and pepper. Add olive oil and toss until well combined. Serve with Trout with Pecan Meuniere Sauce.
Ingredients
- 2 cups mild herb leaves (mint, tarragon, parsley, basil and chives)
- 1/2 cup frisee
- 1/2 cup radicchio
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
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