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Under 30 Minutes

Frisee Salad with Warm Bacon Vinaigrette

Feathery frisee lends crunch to this salad and stands up to the hearty vinaigrette.

  • Prep:
  • Total Time:
  • Servings: 4
Frisee Salad with Warm Bacon Vinaigrette

Source: Everyday Food, April 2008


  • 4 ounces slab bacon, cut into 1-by-1/4-inch strips
  • 3 tablespoons white-wine vinegar
  • 12 ounces frisee, torn into pieces
  • Coarse salt and ground pepper


  1. In a medium skillet, cook bacon over medium, tossing occasionally, until browned, 6 to 8 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain. Set bacon aside.

  2. Pour off all but 2 tablespoons fat from skillet; return skillet to heat. Add vinegar; stir, scraping up browned bits until dressing is combined.

  3. In a large bowl, toss frisee with warm dressing. Add bacon, and season with salt and pepper. Serve immediately.

Cook's Note

Spring greens doesn't last long, so buy only what you plan to use within a few days. To clean, fill a bowl with cold water, and add greens, swishing gently. Scoop out greens. Drain water off. Repeat with fresh water until no grit remains at the bottom of the bowl. Dry with a salad spinner, or pat with paper towels. Store washed greens in a resealable plastic bag lined with dry paper towels in the refrigerator up to 1 day.

Reviews (1)

  • miami richard 7 Oct, 2014

    I grew up eating this dish often, with a few subtle differences: Careful not to cook the bacon til it's crispy -- chewy is what we were looking for. We sauteed the frisee or chicory in the bacon fat to wilt it. We called it wilted salad. And finally, only used malt vinegar for the dressing. My mother was first generation American, her mother was eastern european and lived in Paris before coming to the US.

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