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DIRECTIONS

Divide the canola oil between two heavy 9-inch skillets (cast-iron frying pans are ideal for this dish) over medium heat. Season the hens with salt and pepper. (If the butcher hasn't done so, butterfly the Cornish hens first by cutting through the backbone with a knife or kitchen shears. Then flatten the hens between two sheets of aluminum foil or wax paper with the side of a cleaver or a meat pounder before seasoning.) Raise the heat under the skillets to high and put one hen in each skillet, skin side down. Put a plate on top of each hen, then set weights on each plate, at least 5 pounds per plate. Reduce the heat to medium-high and cook for 14 minutes, turning once halfway through. When the hens are done, the juices from the thigh will run clear when pierced.
Meanwhile, slice the bottom from the radicchio, removing the core. Halve lengthwise and, with the flat side down, shred each half lengthwise with a knife. Put in a salad spinner. Slice the bottom from the frisée, removing the core. Cut crosswise into 1/2-inch-wide strips. Add to the salad spinner. Fill the salad spinner with water, drain, and spin the greens dry. Remove any excess moisture with paper towels.
Trim the scallions and mince the white parts and about 2 inches of the green. Put them in a small bowl. Add the oil, mustard, vinegar, and salt and pepper to taste. Mix well with a small whisk. Thinly slice the rest of the scallion greens, crosswise.
In a large bowl, toss the greens with all but 1/4 cup of the dressing. Divide the greens among four plates. When the hens are cooked, separate each into two halves. Put a half on each plate, either on the greens or off to the side, skin side up. Spoon 1 tbsp of the remaining dressing on each of the halves and sprinkle the scallion greens on top.