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Frisee Salad with Warm Bacon Vinaigrette

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Simple salads like this one highlight the freshest lettuce and the most flavorful bacon.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2008

Ingredients

  • 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

Directions

  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 Notes

Spring greens don't last long, so buy only what you plan to use within a few days. Store washed greens in a resealable plastic bag lined with dry paper towels in the refrigerator up to 1 day.

Reviews Add a comment

  • 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.
    Reply
    • alberi
      17 MAR, 2017
      We made it the same way except we used green dandelions. Delicious.