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Hearty Bacon and Lemon Chicory Salad

In this satisfying salad, bacon and lemon juice balance the slight bitterness of chicory and frisee.

  • Servings: 4

Source: Martha Stewart Living, October 2001


  • 8 slices bacon
  • 1 medium red onion, sliced thinly lengthwise
  • 1 small head chicory, roughly chopped
  • 1 small head frisee, roughly chopped
  • Juice of 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper


  1. Place the bacon in a large skillet over medium heat. Cook until it is golden and crisp. Drain on paper towels. Break into 1- to 1 1/2-inch pieces; set aside. Drain all but 1 1/2 tablespoons bacon fat from the pan. Add the onion. Cook over medium heat until soft and golden, about 5 minutes. Remove from heat.

  2. Place the chicory, frisee, bacon, and onion in a large bowl. In another bowl, whisk the lemon juice, olive oil, salt, and pepper. Drizzle over salad, and toss. Serve the salad immediately.

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