FIG, BACON AND FRISEE SALAD
Sweet, rich figs are great companions for bitter greens, bacon and black pepper. And if your figs are super-ripe, they will be creamy too, kind of like the soft egg yolks in the classic French salad of frisee, bacon and poached egg.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 255 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 19 milligrams, Sodium 366 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 5 grams, Sugar 25 grams
FRISEE SALAD WITH EGG AND BACON
Provided by Katie Lee Biegel
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
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.
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.
FRISEE SALAD WITH BLUE CHEESE, BACON AND HAZELNUTS
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.
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 BROWN-SUGAR BACON
This sweet, salty salad is good with a pasta dish or seared pork chops.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and place an ovenproof wire rack on top. Place 4 slices thick-cut bacon on rack, sprinkle with brown sugar, and season with ground pepper. Bake until bacon is crisp and glaze is bubbling, 10 to 15 minutes. Drain bacon on paper towels, then roughly chop.
- In a large bowl, whisk together vinegar, extra-virgin olive oil, and grainy Dijon mustard; season with coarse salt and pepper. Add bacon and 2 bunches (8 ounces total) frisee, torn into bite-size pieces. Toss well to coat.
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 WITH BACON AND POACHED EGGS
Provided by Kelsey Nixon
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Tear the frisee into bite-size pieces and put in a large bowl.
- In a large heavy skillet, cook the bacon over moderate heat, stirring occasionally, until golden. Remove the bacon and drain off all but 2 tablespoons of bacon fat from the skillet.
- Fill a large saucepan half way with water and stir in the white vinegar. Heat the liquid to just below a simmer. Break each egg into a teacup. With a spoon, create a whirlpool or tornado effect in the saucepan. Slide 1 egg into the simmering liquid. Just on the surface of the liquid, continue the whirlpool to assist the white in wrapping around the yolk. Add the remaining 3 eggs one at a time using the same method. Simmer the eggs about 2 minutes. Immediately remove the eggs with a slotted spoon to a bowl.
- Reheat the bacon fat in the skillet over moderate heat. Add the shallot and cook, stirring, for 1 minute. Add the sherry vinegar and boil until 1 tablespoon liquid remains. Whisk in the Dijon mustard and honey. Pour the hot dressing over the frisee and toss with salt, and pepper, to taste. Crumble the crisp bacon slices over the salad and garnish with chives, and tarragon.
- For the croutons:
- Preheat the oven to 350 degrees F. On a large sheet tray, drizzle the baguette slices with olive oil and bake for 10 to 12 minutes, until crisp and golden brown. Cool the croutons.
- Divide the salad evenly among 4 plates and top with the poached eggs and garlic croutons. Season the eggs with salt, and pepper, and serve the salad immediately.
FRISEE SALAD WITH BACON AND POACHED EGGS
Make and share this Frisee Salad With Bacon and Poached Eggs recipe from Food.com.
Provided by Food.com
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Tear the frisee into bite-size pieces and put in a large bowl.
- In a large heavy skillet, cook the bacon over moderate heat, stirring occasionally, until golden. Remove the bacon and drain off all but 2 tablespoons of bacon fat from the skillet.
- Fill a large saucepan half way with water and stir in the white vinegar. Heat the liquid to just below a simmer. Break each egg into a teacup. With a spoon, create a whirlpool or tornado effect in the saucepan. Slide 1 egg into the simmering liquid. Just on the surface of the liquid, continue the whirlpool to assist the white in wrapping around the yolk. Add the remaining 3 eggs one at a time using the same method. Simmer the eggs about 2 minutes. Immediately remove the eggs with a slotted spoon to a bowl.
- Reheat the bacon fat in the skillet over moderate heat. Add the shallot and cook, stirring, for 1 minute. Add the sherry vinegar and boil until 1 tablespoon liquid remains. Whisk in the Dijon mustard and honey. Pour the hot dressing over the frisee and toss with salt, and pepper, to taste. Crumble the crisp bacon slices over the salad and garnish with chives, and tarragon.
- For the croutons:.
- Preheat the oven to 350 degrees F. On a large sheet tray, drizzle the baguette slices with olive oil and bake for 10 to 12 minutes, until crisp and golden brown. Cool the croutons.
- Divide the salad evenly among 4 plates and top with the poached eggs and garlic croutons. Season the eggs with salt, and pepper, and serve the salad immediately.
Nutrition Facts : Calories 338.8, Fat 24.4, SaturatedFat 8.1, Cholesterol 214.9, Sodium 524.4, Carbohydrate 15.3, Fiber 2.6, Sugar 2, Protein 14.2
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.
More about "frisee salad with brown sugar bacon recipes"
TRADITIONAL FRENCH FRISEE SALAD RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
4.8/5 (4)Total Time 1 hr 10 minsCategory BreakfastCalories 575 per serving
- Use a heavy bottom pan (preferably cast iron) and heat over medium-high heat. Add the bacon pieces so the wide side is flat against the bottom. When the fat starts to render, lower the heat to medium-low. Continue to cook for about 20 minutes, then use tongs to flip the bacon pieces over and cook for another 15 to 20 minutes. If you have thinner bacon, the cooking time should be reduced.
- Place a small pot of water over medium-high heat. This will be for the poached eggs. Add in the vinegar and let it warm while you are making all the other items. If you have made poached eggs before and are comfortable, use a larger pot to cook more than 1 at a time. If you have not made them before, start with a small pot. It is much easier.
- Next, wash the lettuce and spin dry or pat dry with clean dish towels. When dry, tear into bite sized pieces with your hands. Set aside.
FRISéE SALAD WITH BACON VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (20)Author Molly BazServings 2Estimated Reading Time 6 mins
- Bring a medium saucepan of water to a boil. Meanwhile, tear ¼ baguette into 1" irregular craggy pieces (these will be your croutons). Cut 6 oz. thick-cut bacon crosswise into ¾" strips. Peel 1 large shallot, then thinly slice crosswise. Slice ½ small bunch of chives into ¾" batons.
- Thoroughly wash and dry 8 cups frisée. Transfer to a large bowl. → Need a salad spinner recommendation?
- Heat 3 Tbsp. extra-virgin olive oil in a medium skillet over medium until shimmering. Add torn bread and stir well to evenly coat in oil. Reduce heat to medium-low and cook, stirring occasionally, until golden brown and crisp in some areas, 4–5 minutes. You aren’t looking for croutons that are crisp all the way through—just some good browning on the outside. Season with kosher salt and freshly ground black pepper and transfer to a plate. Let cool; reserve skillet.
- Return skillet to medium heat. Cook bacon, stirring frequently, until just shy of crisp, 4–5 minutes.
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