Frisee Salad with Hot Bacon Dressing

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

Source
The Martha Stewart Show, October Fall 2008
Frisee Salad with Hot Bacon Dressing
  • servings 4

Ingredients

  • 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

Directions

  1. Step 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. Step 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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