FRISEE SALAD WITH WARM BACON VINAIGRETTE
Simple salads like this one highlight the freshest lettuce and the most flavorful bacon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 69 g, Fat 4 g, Fiber 2 g, Protein 4 g
FRISEE SALAD WITH DIJON VINAIGRETTE
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a skillet over medium-high heat. Fry the bacon until browned and crisp. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoon of bacon drippings for the salad dressing, keep the remaining drippings in the pan to cook the eggs.
- In the bottom of a large salad bowl, whisk together the bacon drippings, honey Dijon dressing and lemon juice. Tear the heads of frisee into bite size pieces and place in the bowl. Season with salt and pepper and toss to coat the ingredients.
- Heat the pan the bacon was cooked in and fry eggs to over easy consistency. Season each with a bit of salt and pepper. Divide the salad among 4 plates. Top each with some of the apple slices, almonds, bacon and a fried egg.
FRISEE SALAD WITH HOT BACON DRESSING
Try this delicious warm salad with bacon on a cool fall night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
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.
FRISEE SALAD WITH HOT BACON DRESSING
Sweet and tangy hot bacon dressing is tossed with slightly bitter frisee lettuce in this simple, but delish salad!
Provided by Kim's Cooking Now
Categories Salad Green Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 8.4 g, Cholesterol 2.5 mg, Fat 7.8 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 139.1 mg, Sugar 3.6 g
FRISEE SALAD WITH WARM VINAIGRETTE
Steps:
- Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
- Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
- Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.
WARM CHICKEN-AND-FRISEE SALAD WITH BACON VINAIGRETTE
Provided by Molly O'Neill
Categories dinner, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 832, UnsaturatedFat 38 grams, Carbohydrate 19 grams, Fat 60 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 18 grams, Sodium 1019 milligrams, Sugar 12 grams, TransFat 0 grams
WARM FRISéE SALAD WITH FINGERLINGS AND BACON
Provided by Suzanne Goin
Categories Salad Leafy Green Pork Potato Side Roast Sauté Bacon Spring Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Toss potatoes with 2 tablespoons olive oil, thyme, and 1 teaspoon salt in medium bowl. Arrange potatoes in roasting pan; cover pan with foil. Roast until tender when pierced with fork, about 40 minutes. Cool 10 minutes. Cut potatoes in half lengthwise.
- Meanwhile, toss frisée, dandelion leaves, and parsley in large bowl. Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.
- Sauté bacon in heavy large skillet over medium-high heat until golden brown, about 5 minutes. Reduce heat to medium; add shallots and potatoes to skillet and sauté 2 minutes. Add vinegar mixture and swirl pan until heated through. Season to taste with salt and pepper. Pour bacon mixture over greens; toss to coat and serve.
SOUTHERN BROCCOLI SALAD
A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries), crunchy sunflower seeds and savory Cheddar in a creamy, tangy mayonnaise dressing. Briefly blanching the broccoli in boiling water ensures bright green veggies with a crisp-tender texture. The salad gets better with time, so make it a few hours ahead and refrigerate it. (Reserve the crispy bacon and sprinkle it on top right before serving.) And, if your tastes skew sweet, further increase the sugar by another tablespoon.
Provided by Kay Chun
Categories dinner, lunch, salads and dressings, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of salted water to a boil.
- Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
- Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
- In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
- Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.
FRISéE SALAD WITH WARM BACON VINAIGRETTE
Make and share this Frisée Salad With Warm Bacon Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Winter
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the oil, vinegar and a pinch each of salt and pepper.
- In a large skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes.
- Add the shallot and cook, stirring, until softened, 1 to 2 minutes. Pour off all but 1 tablespoon of the fat from the skillet and stir in the vinaigrette, scraping up any browned bits from the bottom of the pan.
- Pour the hot dressing into a large bowl, add the frisée and toss well. Serve immediately.
Nutrition Facts : Calories 238.2, Fat 23.8, SaturatedFat 5.3, Cholesterol 15.4, Sodium 191.1, Carbohydrate 3.7, Fiber 1.8, Protein 3.3
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