Asparagus Bacon And Frisee Salad Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 2-3 tablespoons drippings. , Cut asparagus into 1-1/2-in. pieces; saute in drippings until crisp-tender. Add the vinegar, sugar, mustard, pepper and bacon. Cook and stir for 1-2 minutes or until heated through. , In a large salad bowl, combine salad greens and almonds. Add the asparagus mixture; toss gently. Arrange eggs over the 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.

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.

Steps:

• Place 1 to 2 tablespoons olive oil in a large saute pan. Add the cut bacon and bring to a medium-high heat. Cook the bacon until it has become brown and crispy and a lot of fat has been rendered. This is a good thing!
• Place the bacon and the fat into a bowl large enough to fit all of the ingredients. Add the vinegar and the blue cheese and stir to combine. Season with salt. Add the frisee and gently toss to combine. If a little more oil or vinegar is needed do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy. Divide the salad onto 4 individual serving plates. Sprinkle with the chopped hazelnuts.

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
• Melt butter in the same skillet.
• Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
• Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

Steps:

• Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
• Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
• Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
• Divide the salad between two serving plates. Top each with an egg.

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.

Steps:

• In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2-inch-thick pieces, leaving about 2 inches of tops intact.
• In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisée or chicory into bite-size pieces and add to dressing with asparagus and bacon. Toss salad to combine.

Steps:

• In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2 inch thick pieces, leaving about 2 inches of tops intact. In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisee or chicory into bite-size ppieces and add to dressing with asparagus and bacon. Toss salad to combine.

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.