This is a very simple salad with a literal cool twist. Contrary to popular cheesemonger advice to serve all cheeses at room temperature, thin shavings of cheddar are chilled in the freezer before gracefully topping the salad. The chilled cheese offers refreshing bites against the bitter greens that are dressed with a punchy mustard and lemon dressing.
- Shave the cheddar with a peeler into thin shards over a parchment-paper-lined sheet pan. Place the sheet pan in the freezer for 30 minutes. Meanwhile, make the mustard dressing, and rinse and cut the frisée.
- Whisk the mustard, lemon juice, and olive oil in a small bowl until combined, then season with salt and set aside. Trim the root end of the frisée off and discard, then cut the leaves into 1½-inch pieces, rinse them in cold water, dry thoroughly, and toss in a large bowl with as much dressing as needed to coat the leaves well.
- Place the dressed frisée on a platter or in a large bowl, drape the chilled cheddar over the top, and serve immediately.
Christian is a California based chef, writer, and freelance recipe developer. He spent the last five years cooking as sous chef at Zuni Café. He has a bi-monthly cooking column in the San Francisco Chronicle and has words in Edible Magazine, Food52, and Epicurious. When he's not at home he's traveling to Mexico, exploring its cuisine and his heritage.