Warm Frisée Salad With Fingerlings And Bacon Recipes

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.

FRISEE SALAD WITH BEANS, GOAT CHEESE AND WARM BACON DRESSING

Steps:

• Drain and rinse off the beans. In a medium saucepan, combine beans, garlic, fresh thyme sprigs, and 4 cups cold water. Bring to a boil and skim off any foam. Simmer until tender. About 10 minutes before they are done, add the salt (about 1 teaspoon). Drain the beans and allow to cool room temperature. Throw away garlic and thyme.
• Preheat oven to 350 degrees F.
• Toss the bread cubes with 2 tablespoons or more of olive oil, salt, and pepper. Toast until golden. Fry bacon until crisp. Transfer to paper towels and drain. Add 2 teaspoons of olive oil to bacon pan. Saute the shallots in the olive oil until just colored light golden. Whisk in the vinegar and season with salt and pepper. Keep the dressing warm.
• In a big bowl, toss the frisee, beans, bacon, toasted croutons, and tomatoes together. Add the dressings and toss. Plate each salad and sprinkle the crumbled goat cheese over top.

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.

FRISEE SALAD WITH DIJON VINAIGRETTE

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.

WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE

Steps:

• Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
• Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
• Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
• Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
• Cut the ficelle into 16 thick little slices
• To Assemble:
• Warm plates in a low oven.
• Have all components prepped in advance.
• In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
• Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
• In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
• Arrange croutons over the salad. Garnish with coarsely chopped herb confetti

FIG, BACON AND FRISEE SALAD

Steps:

• Put the bacon in a medium skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon renders its fat and is crisp but not dry, about 12 minutes. Using a slotted spoon, transfer the bacon to a mixing bowl. Reserve 2 tablespoons of the bacon drippings; discard the rest.
• Add the shallot to the hot skillet and cook, stirring, until softened, another 3 minutes. Turn the heat to low and add the vinegar, stirring to scrape up any browned bits from the bottom of the pan. Stir into the bacon.
• Add the frisee to the bacon mixture and toss to coat with the bacon drippings. Taste, season with salt, if necessary, add a very generous amount of black pepper and toss again. Now add the figs and toss. Transfer to a large platter and serve immediately.

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.