WARM FRISéE SALAD WITH CRISPY SALAMI
Serve this flavorful Frisée Salad drizzled with vinegar mixture and sprinkled with crispy salami pieces. An impressive side dish for your fall dinner ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook salami strips in oil 5 to 10 minutes, stirring occasionally, until crispy. Remove salami with slotted spoon to paper towels to drain; reserve remaining oil in skillet.
- Cook onion and garlic in reserved hot oil 2 minutes, stirring occasionally. Stir in vinegar, mustard, salt and pepper; cook 1 minute.
- In large bowl, place frisée and tomatoes. Drizzle with vinegar mixture; toss to coat. Sprinkle with crispy salami pieces. Serve immediately.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg
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.
FRISEE SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position an oven rack to the top position and preheat the broiler. Cut the cheese into 1/4-inch thick slices. Slice 12 long 1/2-inch diagonal slices from the baguette, then top with cheese slices. Arrange them on a baking sheet and set aside. .
- Whisk the vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a small bowl.
- Heat a heavy-bottomed medium skillet over medium heat and cook the pancetta, stirring occasionally, until golden, about 6 minutes. Transfer to a paper-towel-lined plate. Reserve the drippings in the skillet and reduce the heat to low.
- Add the vinegar mixture to the drippings in the skillet, whisking constantly, until slightly thickened, 1 to 2 minutes. Remove from heat.
- Put the frisee in a large bowl and pour the warm dressing over it and toss to coat. Season with salt and pepper.
- Broil the bread until the cheese is just soft, about 1 minute. Transfer the salad to serving plates, then top with radishes, pecans and pancetta. Top each salad with 3 blue cheese crostini.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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
CRISPY SALAMI SALAD
I tore this out of a magazine, though can't remember which. I make this as a side to my "Anything Goes Calzone" (#310100). A good balsamic really makes this recipe outstanding.
Provided by hollyberry117
Categories Vegetable
Time 20m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, cook the salami over medium heat until just browned, about 3 minutes per batch; drain on paper towels.
- In the skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook, turning until tender, about 8 minutes; thinly slice and transfer to a large bowl.
- Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.
Nutrition Facts : Calories 261.8, Fat 26.7, SaturatedFat 5.6, Cholesterol 20.2, Sodium 326.8, Carbohydrate 1.9, Fiber 0.4, Sugar 1.1, Protein 4.9
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.
WARM FRISEE SALAD WITH FINGERLINGS AND BACON
Make and share this Warm Frisee Salad With Fingerlings and Bacon recipe from Food.com.
Provided by Sandi From CA
Categories Pork
Time 1h
Yield 6 serving(s)
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, then cut potatoes in half lengthwise.
- Meanwhile, toss frisée, dandelion greens 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.
Nutrition Facts : Calories 484.7, Fat 33.2, SaturatedFat 9.2, Cholesterol 62.4, Sodium 1738.7, Carbohydrate 22.7, Fiber 7.2, Sugar 2.4, Protein 24.8
FRISEE WITH CRISP SHALLOTS AND HONEY VINAIGRETTE
This salad incorporates cooked shallots for a nice crunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a medium nonstick skillet, heat olive oil over medium. Working in batches if necessary, cook shallots until crisp, about 7 minutes per batch, adjusting heat as needed. With a slotted spoon, transfer shallots to paper towels to drain. Pour remaining oil into a large bowl. Whisk in vinegar and honey; season with salt and pepper. Toss with frisee and chives, then sprinkle with crisp shallots.
Nutrition Facts : Calories 149 g, Fat 14 g, Fiber 1 g, Protein 2 g, SaturatedFat 2 g
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- Cook salami strips in hot olive oil in a medium skillet over medium heat 5 to 10 minutes or until crispy. Remove salami with a slotted spoon, reserving remaining oil in skillet. Drain salami pieces on paper towels.
- Sauté onion and garlic in reserved hot oil 2 minutes. Stir in vinegar, mustard, salt, and pepper; cook 1 minute.
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- Cook salami strips in hot oil in a medium skillet over medium heat 5 to 10 minutes or until crisp. Remove salami from skillet using a slotted spoon; reserve drippings in skillet. Drain salami strips on paper towels.
- Sauté onion and garlic in reserved drippings 2 minutes. Stir in vinegar and next 3 ingredients; cook, stirring constantly, 1 minute.
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