Frisee Salad with Warm Bacon Vinaigrette
Feathery frisee lends crunch to this salad and stands up to the hearty vinaigrette.
- Total Time:
- Servings: 4
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
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.
Pour off all but 2 tablespoons fat from skillet; return skillet to heat. Add vinegar; stir, scraping up browned bits until dressing is combined.
In a large bowl, toss frisee with warm dressing. Add bacon, and season with salt and pepper. Serve immediately.