Frisee salad with hot bacon dressing

4 Servings

Ingredients

Quantity Ingredient
1 pounds Frisee, torn into bite-size leaves
½ pounds Lean slab bacon, cut into 1-inch pieces about 1/4-inch thick
¼ cup French peanut oil
⅓ cup Minced shallots
¼ cup Dry white wine
¼ cup White wine vinegar
Croutons, if desired
Sauteed diced potatoes
Poached eggs as accompaniments, if desired
2 tablespoons Minced fresh herbs, such as tarragon, chives and chervil

Directions

Arrange the frisee in a salad bowl.

In a saucepan of boiling water blanch the bacon for 3 minutes, drain and pat dry. In a skillet set over moderate heat, heat the oil until hot. Add the bacon and cook until it is nearly crisp. With a slotted spoon remove the bacon to drain on paper towels. To the skillet add the shallots and cook 1 minute, stirring. Add the white wine and vinegar and reduce for 1 minute.

Pour the dressing over the frisee, add the bacon, croutons and potatoes and toss to combine. Divide the salad among serving plates and garnish each with a poached egg and fresh herbs.

>From Taste Show # TS4795

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" <gaellon@...> on Apr 4, 1997

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