New This Month

Frisee Salad with Hot Bacon Dressing

Try this delicious warm salad with bacon on a cool fall night.

  • Servings: 4

Source: The Martha Stewart Show, October Fall 2008


  • 4 slices thick-cut bacon, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons sherry-wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon sugar
  • 1 large or 2 small heads frisee, washed and dried, trimmed and torn into bite-sized pieces (about 6 cups)
  • 1 cup fresh flat-leaf parsley leaves, washed and dried
  • 2 ribs celery, thinly sliced on the diagonal
  • Coarse salt and freshly ground pepper


  1. Cook bacon in a large skillet over medium heat until crisp and fat has rendered. Transfer bacon to a paper-towel-lined plate and set aside. Remove and discard all but 1 tablespoon of bacon fat from the skillet. Reduce heat to low; add olive oil, vinegar, lemon juice and sugar. Cook, stirring, until sugar has dissolved and dressing is well combined.

  2. Combine frisee, parsley, and celery in a large bowl; season with salt and pepper. Toss salad with dressing and reserved bacon; serve immediately.


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