Yield: 8 Servings
|3 tablespoons||Olive oil|
|3 tablespoons||Red wine vinegar|
|2 tablespoons||Chopped fresh parsley|
|2 teaspoons||Dijon-style mustard|
|½ teaspoon||Granulated sugar|
|¼ teaspoon||Freshly ground black pepper|
|½ pounds||Sliced lean bacon|
|1||Head frisée lettuce -or-|
|8 cups||Mixed baby salad greens|
|4 cups||Fresh mushrooms; thinly sliced|
1. In small bowl using wire whisk or fork, beat oil, red wine vinegar, chopped parsley, mustard, salt, sugar, and pepper until blended and creamy; set aside while preparing salad.
2. In 12-inch skillet over medium-high heat, cook bacon until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
3. Crumble cooled bacon coarsely; combine with frisée or baby salad greens and mushrooms in large salad bowl, tossing gently to mix.
4. At serving time, add dressing to salad; toss gently but thoroughly to mix.
Note: For a warm, wilted salad, heat dressing to simmering point in small saucepan before tossing with other ingredients.
formatted and posted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 168 by RecipeLu <recipelu@...> on Oct 26, 1997