Frisée Salad With Bacon Dates And Red Onion Recipes

FRISéE SALAD WITH BACON, DATES, AND RED ONION

Steps:

• Cook bacon in heavy small skillet over medium heat until crisp. Using slotted spoon, transfer to plate. Reserve 1 tablespoon bacon drippings in skillet. Add olive oil, 3 teaspoons honey, dates, and onion to skillet. Stir in vinegar. Season dressing with salt and pepper.
• Place frisée in medium bowl; add dressing and toss. Divide salad between 2 plates. Sprinkle with cheese and nuts.

BARBECUE BACON WEDGE SALAD WITH GRILLED CORN

Steps:

• For the corn: Preheat the broiler. Line a baking sheet with foil.
• Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.
• For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.
• To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.
• Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.
• Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.

FRISéE SALAD WITH POACHED EGGS AND BACON

Steps:

• Preheat the broiler. To make the toasts, arrange the bread slices on a baking sheet and brush one side with the olive oil and season with salt and pepper. Broil about 4 inches from the heat until golden brown, 2 to 3 minutes. Turn the slices over and toast. Remove from the oven and while warm, rub one side of each toast with the cut surface of the halved garlic clove. Transfer to a rack and set aside.
• Fill a large bowl with water and set aside (use hot water if serving the salad immediately, cold if making the eggs ahead). To poach the eggs, fill a large saucepan with 3 inches of water, add the white vinegar, and bring to a boil over medium-high heat. Break one of the eggs into a ramekin or teacup. Using the handle (not the bowl) of a wooden spoon, swirl the water to create a whirlpool effect, which will help the eggs hold their shape. Decrease the heat to medium-low so the water is at a gentle boil and slide the egg into the center. Reduce the heat and poach the egg until the white is solid and the yolk is firm but still soft to the touch, 3 to 4 minutes. Using a slotted spoon, remove the egg and transfer to the bowl of water; set aside. Return the water to a gentle boil, and repeat the process with the other eggs. The eggs can be poached up to 12 hours ahead and refrigerated in a sealed container. To serve them, reheat briefly in hot water.
• Line a plate with paper towels. To cook the bacon, heat a large skillet over medium heat. Add the bacon and cook until crisp and brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to the prepared plate; set aside.
• To make the dressing, drain off all but about 2 tablespoons of the bacon fat from the skillet. Add the shallot and cook until translucent, about 1 minute. Add the chopped garlic and cook until fragrant, 45 to 60 seconds. Add the red wine vinegar and stir to combine (the vinegar will emit strong fumes, so keep your face back from the pan).
• Add the greens to the skillet and toss to coat and wilt slightly. Taste and adjust for seasoning with salt and pepper.
• To serve, divide the salad among individual serving plates. Using a slotted spoon, transfer the eggs from the bowl of water to paper towels; gently pat them dry. Place an egg on top of each bed of dressed greens. Garnish with the reserved bacon and season with pepper. Serve with the garlic toasts.

LENTIL SALAD WITH BACON AND FRISéE

Steps:

• In a medium saucepan, combine lentils and 4 cups water and bring to a boil, then let simmer. Cook until lentils are soft and tender but not completely mushy, then drain thoroughly.
• In a medium skillet, cook bacon over medium-low heat until crisp, about 8-10 minutes. Use a slotted spoon to transfer to a paper-lined plate to drain.
• Add onion and carrots to fat in skillet. Cook, stirring occasionally, until carrots are tender.
• Add garlic and cook for another 2 minutes or until fragrant.
• In a medium bowl, whisk together vinegar, Dijon mustard, and oil. Season with salt and pepper.
• In another bowl, combine frisée and 1/3 of the dressing, then toss to coat.
• Add lentils, onion mixture, and bacon to bowl with remaining salad dressing; toss to coat.
• Divide frisée among plates and serve with salad.

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.