Frisee salad with hot bacon dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Frisee, torn into bite-size leaves |
| ½ | pounds | Lean slab bacon, cut into 1-inch pieces about 1/4-inch thick |
| ¼ | cup | French peanut oil |
| ⅓ | cup | Minced shallots |
| ¼ | cup | Dry white wine |
| ¼ | cup | White wine vinegar |
| Croutons, if desired | ||
| Sauteed diced potatoes | ||
| Poached eggs as accompaniments, if desired | ||
| 2 | tablespoons | Minced fresh herbs, such as tarragon, chives and chervil |
Directions
Arrange the frisee in a salad bowl.
In a saucepan of boiling water blanch the bacon for 3 minutes, drain and pat dry. In a skillet set over moderate heat, heat the oil until hot. Add the bacon and cook until it is nearly crisp. With a slotted spoon remove the bacon to drain on paper towels. To the skillet add the shallots and cook 1 minute, stirring. Add the white wine and vinegar and reduce for 1 minute.
Pour the dressing over the frisee, add the bacon, croutons and potatoes and toss to combine. Divide the salad among serving plates and garnish each with a poached egg and fresh herbs.
>From Taste Show # TS4795
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" <gaellon@...> on Apr 4, 1997