Frisée and Bacon Salad

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by: Gillian






This salad, once only found in France, has become an American restaurant staple. The smokiness of the bacon balances beautifully with the bitterness of the greens, and good olive oil enhances the combination even more. If you can buy double-smoked slab bacon, use it for this. To keep the bacon, just wrap it in a kitchen towel and store it in the refrigerator, where it will hold for weeks. You just slice off the bacon as you need it. If you have slab bacon that still has the rind, cut between the rind and the bacon as you slice. This will provide you with a flap of rind you can fold over the rest of the bacon to keep it from drying out. If you are buying sliced bacon at the supermarket, buy the thickest slices and make sure it is labeled "naturally smoked."




ingredients

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serves: 4

1 large head frisée

1/2 pound bacon (preferably double smoked, ideally in 1/4-inch-thick slices)

1/4 cup white wine vinegar

1/4 cup extra virgin olive oil

Pepper

Nutrition Facts
Frisée and Bacon Salad

Servings Per Recipe: 4

Amount per Serving

Calories: 444

  • Total Fat: 34.9 g
  •     Saturated Fat: 8.8 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 66.4 mg
  • Sodium: 1196.3 mg
  • Total Carbs: 6.6 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 3.9 g
  • Protein: 23.6 g
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preparation

1.  Cut off the tough dark green leaves from the frisée and discard. Pull the leaves away from the yellow and pale green parts and wash and spin dry. Arrange in a salad bowl.

2.  Cut the bacon slices crosswise into 1-inch-long strips. In a skillet, cook the bacon over medium heat for about 10 minutes, or until the fat is rendered and the pieces just begin to turn crispy. Don’t be tempted to turn the heat up too high or you will burn the fat that is going into the salad.

3.  When the bacon is ready, pour off all but about 2 tablespoons of the bacon fat. Add the vinegar to the skillet, put it over high heat, and boil the vinegar for a few seconds. Add the oil, heat for a few seconds, and pour the contents of the skillet over the salad. Toss right away.

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