Asparagus Bacon And Frisee Salad Recipes

PAN-SEARED ASPARAGUS SALAD WITH FRISéE AND FRIED EGG

Steps:

• Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
• Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
• Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
• Divide the salad between two serving plates. Top each with an egg.

HOT BACON ASPARAGUS SALAD

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 2-3 tablespoons drippings. , Cut asparagus into 1-1/2-in. pieces; saute in drippings until crisp-tender. Add the vinegar, sugar, mustard, pepper and bacon. Cook and stir for 1-2 minutes or until heated through. , In a large salad bowl, combine salad greens and almonds. Add the asparagus mixture; toss gently. Arrange eggs over the salad.

FRISEE SALAD WITH EGG AND BACON

Steps:

• In a medium skillet over medium heat, saute the bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Turn the heat off and whisk the shallots into the bacon grease. There should be about 1/4 cup of bacon grease; if it's shy of that amount, add some extra-virgin olive oil.
• In a small bowl, whisk the vinegar and Dijon until emulsified. Add in the bacon grease mixture and whisk. Whisk in the salt and pepper.
• To poach the eggs: Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add a little vinegar if using. Crack the eggs, slipping them gently into the water one at a time, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.
• In a large salad bowl, toss the frisee with the dressing and bacon. Divide the lettuce among 4 serving bowls and top each with an egg and a sprinkle of chives.

FRISEE SALAD WITH BLUE CHEESE, BACON AND HAZELNUTS

Steps:

• Place 1 to 2 tablespoons olive oil in a large saute pan. Add the cut bacon and bring to a medium-high heat. Cook the bacon until it has become brown and crispy and a lot of fat has been rendered. This is a good thing!
• Place the bacon and the fat into a bowl large enough to fit all of the ingredients. Add the vinegar and the blue cheese and stir to combine. Season with salt. Add the frisee and gently toss to combine. If a little more oil or vinegar is needed do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy. Divide the salad onto 4 individual serving plates. Sprinkle with the chopped hazelnuts.

BACON-WRAPPED ASPARAGUS

Steps:

• Wash and trim asparagus spears.
• Cut bacon strips in half crosswise.
• Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
• Lay on a cookie sheet with sides.
• Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
• Serve warm or at room temperature.
• **Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.

FRIED ASPARAGUS WITH BACON

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
• Melt butter in the same skillet.
• Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
• Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

FRISEE SALAD WITH HOT BACON DRESSING

Steps:

• Place frisee lettuce in a serving bowl.
• Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Add bacon bits, white vinegar, apple cider vinegar, red wine, sugar and remaining 1 tablespoon olive oil; stir to combine. Reduce heat to low and cook until dressing is hot.
• Pour hot bacon dressing over frisee and toss to coat. Serve immediately.

BALSAMIC ASPARAGUS SALAD

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

ASPARAGUS, BACON, AND FRISéE SALAD

Steps:

• In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2-inch-thick pieces, leaving about 2 inches of tops intact.
• In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisée or chicory into bite-size pieces and add to dressing with asparagus and bacon. Toss salad to combine.

ASPARAGUS, BACON, AND FRISEE SALAD

Steps:

• In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2 inch thick pieces, leaving about 2 inches of tops intact. In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisee or chicory into bite-size ppieces and add to dressing with asparagus and bacon. Toss salad to combine.

WARM CHICKEN-AND-FRISEE SALAD WITH BACON VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees. Place the raisins in a small bowl and cover with 1 cup boiling water. Set aside to soak for 20 minutes. Drain the raisins and transfer them to a large bowl.
• Spread the bacon on baking sheets and bake until crisp, about 20 minutes. Drain the bacon on paper towels and pour 1/4cup of the bacon fat into a small bowl; discard the remaining fat. Add the garlic to the hot fat and whisk in the mustard and vinegar. Season with salt and pepper.
• Remove the skin from the chicken and discard. Tear the meat into small pieces and add it to the large bowl with the raisins.
• In a large saute pan over high heat, heat 1 teaspoon of the oil. Add 1 head of the frisee and cook, tossing, until wilted, about 30 seconds. Season with salt and pepper and add to the chicken and raisins. Repeat with the remaining teaspoon of oil and head of frisee. Add the vinaigrette and toss well. Crumble the bacon into the salad and season with salt and pepper. Serve with crusty bread and cheese.

FRISEE SALAD WITH BACON AND POACHED EGGS

Steps:

• Tear the frisee into bite-size pieces and put in a large bowl.
• In a large heavy skillet, cook the bacon over moderate heat, stirring occasionally, until golden. Remove the bacon and drain off all but 2 tablespoons of bacon fat from the skillet.
• Fill a large saucepan half way with water and stir in the white vinegar. Heat the liquid to just below a simmer. Break each egg into a teacup. With a spoon, create a whirlpool or tornado effect in the saucepan. Slide 1 egg into the simmering liquid. Just on the surface of the liquid, continue the whirlpool to assist the white in wrapping around the yolk. Add the remaining 3 eggs one at a time using the same method. Simmer the eggs about 2 minutes. Immediately remove the eggs with a slotted spoon to a bowl.
• Reheat the bacon fat in the skillet over moderate heat. Add the shallot and cook, stirring, for 1 minute. Add the sherry vinegar and boil until 1 tablespoon liquid remains. Whisk in the Dijon mustard and honey. Pour the hot dressing over the frisee and toss with salt, and pepper, to taste. Crumble the crisp bacon slices over the salad and garnish with chives, and tarragon.
• For the croutons:.
• Preheat the oven to 350 degrees F. On a large sheet tray, drizzle the baguette slices with olive oil and bake for 10 to 12 minutes, until crisp and golden brown. Cool the croutons.
• Divide the salad evenly among 4 plates and top with the poached eggs and garlic croutons. Season the eggs with salt, and pepper, and serve the salad immediately.

FRISEE SALAD WITH BROWN-SUGAR BACON

Steps:

• Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and place an ovenproof wire rack on top. Place 4 slices thick-cut bacon on rack, sprinkle with brown sugar, and season with ground pepper. Bake until bacon is crisp and glaze is bubbling, 10 to 15 minutes. Drain bacon on paper towels, then roughly chop.
• In a large bowl, whisk together vinegar, extra-virgin olive oil, and grainy Dijon mustard; season with coarse salt and pepper. Add bacon and 2 bunches (8 ounces total) frisee, torn into bite-size pieces. Toss well to coat.

FRISEE SALAD WITH HOT BACON DRESSING

Steps:

• 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.
• Combine frisee, parsley, and celery in a large bowl; season with salt and pepper. Toss salad with dressing and reserved bacon; serve immediately.