Reviews (1) Add Rating & Review 7 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 2 Martha Stewart Member Rating: Unrated 10/07/2014 I grew up eating this dish often, with a few subtle differences: Careful not to cook the bacon til it's crispy -- chewy is what we were looking for. We sauteed the frisee or chicory in the bacon fat to wilt it. We called it wilted salad. And finally, only used malt vinegar for the dressing. My mother was first generation American, her mother was eastern european and lived in Paris before coming to the US.
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Gallery Frisee Salad with Warm Bacon Vinaigrette Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Ingredients Ingredient Checklist 4 ounces slab bacon, cut into 1-by-1/4-inch strips 3 tablespoons white-wine vinegar 12 ounces frisee, torn into pieces Coarse salt and ground pepper
Cook’s Notes Spring greens don’t last long, so buy only what you plan to use within a few days. Store washed greens in a resealable plastic bag lined with dry paper towels in the refrigerator up to 1 day.
Gallery Frisee Salad with Warm Bacon Vinaigrette
Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Gallery
Frisee Salad with Warm Bacon Vinaigrette
Frisee Salad with Warm Bacon Vinaigrette
Frisee Salad with Warm Bacon Vinaigrette
Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Recipe Summary
prep: 15 mins total: 15 mins
Servings: 4
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 4 ounces slab bacon, cut into 1-by-1/4-inch strips 3 tablespoons white-wine vinegar 12 ounces frisee, torn into pieces Coarse salt and ground pepper
Directions
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.
Cook’s Notes Spring greens don’t last long, so buy only what you plan to use within a few days. Store washed greens in a resealable plastic bag lined with dry paper towels in the refrigerator up to 1 day.
Cook’s Notes
Spring greens don’t last long, so buy only what you plan to use within a few days. Store washed greens in a resealable plastic bag lined with dry paper towels in the refrigerator up to 1 day.
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: Unrated 10/07/2014 I grew up eating this dish often, with a few subtle differences: Careful not to cook the bacon til it's crispy -- chewy is what we were looking for. We sauteed the frisee or chicory in the bacon fat to wilt it. We called it wilted salad. And finally, only used malt vinegar for the dressing. My mother was first generation American, her mother was eastern european and lived in Paris before coming to the US.
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 2
Add Rating & Review
7 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 2
7 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 2
7 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 2
5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: Unrated 10/07/2014 I grew up eating this dish often, with a few subtle differences: Careful not to cook the bacon til it's crispy -- chewy is what we were looking for. We sauteed the frisee or chicory in the bacon fat to wilt it. We called it wilted salad. And finally, only used malt vinegar for the dressing. My mother was first generation American, her mother was eastern european and lived in Paris before coming to the US.Martha Stewart Member
Rating: Unrated 10/07/2014
I grew up eating this dish often, with a few subtle differences: Careful not to cook the bacon til it’s crispy – chewy is what we were looking for. We sauteed the frisee or chicory in the bacon fat to wilt it. We called it wilted salad. And finally, only used malt vinegar for the dressing. My mother was first generation American, her mother was eastern european and lived in Paris before coming to the US.
Rating: Unrated
All Reviews for Frisee Salad with Warm Bacon Vinaigrette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Frisee Salad with Warm Bacon Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
