With some good bread and a glass of wine, a large portion of this hearty salad can serve as a main course.

Martha Stewart Living, August 1992


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a small saute pan over medium-low heat, cook the bacon, stirring occasionally, until fat is rendered and bacon is crisp. Discard fat and drain the bacon cubes on paper towels.

  • Combine bacon, frisee, and Roquefort in a mixing bowl, reserving a little bacon and cheese for garnishing tops of salads. Whisk together vinegar, oil, salt, and pepper, and set aside.

  • Peel potatoes and cut them into quarters. Rinse in several changes of water and dry thoroughly. In a large, heavy saute pan or iron skillet, heat clarified butter over medium-high heat and add potatoes in no more than 1 layer (you may have to cook the potatoes in 2 batches). Brown thoroughly on 1 side before turning. Cook potatoes until brown on all sides and tender when pierced with a fork. Add garlic to pan and cook for a minute longer, or until garlic is lightly toasted.

  • Add enough of the dressing to the bowl of greens to dress lightly, reserving a little for drizzling on the potatoes. Divide the salad among 6 plates and top each with some of the hot potatoes.

  • Drizzle a little of the remaining dressing over the potatoes, garnish each salad withthe reserved bacon and cheese, sprinkle with more pepper, and serve immediately.

Cook's Notes

To make clarified butter, melt 1/2 pound (2 sticks) of unsalted butter in a saucepan over low heat. Skim off any foam, then strain into a bowl through two layers of cheesecloth. Discard any watery residue at the bottom of the pan. Clarified butter can be stored in the refrigerator for 1 month or in the freezer for up to 6 months.