Yield: 4 Servings
Measure | 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 |
\N \N | Croutons, if desired |
\N \N | Sauteed diced potatoes |
\N \N | Poached eggs as accompaniments, if desired |
2 tablespoons | Minced fresh herbs, such as tarragon, chives and chervil |
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