Best Frisee Salad With Hot Bacon Dressing Recipes

Frisee Salad with Hot Bacon Dressing image

Provided by Martha Stewart

Number Of Ingredients 9

4 slices thick-cut bacon, cut into 1-inch pieces
3 tablespoons olive oil
2 tablespoons sherry-wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
1 large or 2 small heads frisee, washed and dried, trimmed and torn into bite-sized pieces (about 6 cups)
1 cup fresh flat-leaf parsley leaves, washed and dried
2 ribs celery, thinly sliced on the diagonal
Coarse salt and freshly ground pepper

Steps:

Cook bacon in a large skillet over medium heat until crisp and fat has rendered. Transfer bacon to a paper-towel-lined plate and set aside. Remove and discard all but 1 tablespoon of bacon fat from the skillet. Reduce heat to low; add olive oil, vinegar, lemon juice and sugar. Cook, stirring, until sugar has dissolved and dressing is well combined.
Combine frisee, parsley, and celery in a large bowl; season with salt and pepper. Toss salad with dressing and reserved bacon; serve immediately.

Frisee Salad with Egg and Bacon image

Provided by Katie Lee Biegel

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 pieces thick-cut bacon, diced
2 tablespoons minced shallots
Extra-virgin olive oil, as needed
1/4 cup red wine vinegar, plus more for poaching eggs, optional
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 eggs
8 cups frisee lettuce
2 tablespoons minced fresh chives

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 with Beans, Goat Cheese and Warm Bacon Dressing image

Provided by Food Network

Time 1h17m

Yield 4 servings

Number Of Ingredients 14

1 cup dried navy beans, soaked overnight in cold water
2 garlic cloves, smashed
Fresh thyme sprigs
4 cups cold water
1 teaspoon salt
2 cups crusty bread cubes
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
1/4 pound thick sliced smoked bacon, cut into 3-inch strips
3 large shallots, thinly sliced
3 tablespoons balsamic vinegar
Fresh ground pepper
1/2 pound frisee, washed
1/2 pint yellow cherry tomatoes, halved
1/4 pound mild goat cheese crumbled

Steps:

Drain and rinse off the beans. In a medium saucepan, combine beans, garlic, fresh thyme sprigs, and 4 cups cold water. Bring to a boil and skim off any foam. Simmer until tender. About 10 minutes before they are done, add the salt (about 1 teaspoon). Drain the beans and allow to cool room temperature. Throw away garlic and thyme.
Preheat oven to 350 degrees F.
Toss the bread cubes with 2 tablespoons or more of olive oil, salt, and pepper. Toast until golden. Fry bacon until crisp. Transfer to paper towels and drain. Add 2 teaspoons of olive oil to bacon pan. Saute the shallots in the olive oil until just colored light golden. Whisk in the vinegar and season with salt and pepper. Keep the dressing warm.
In a big bowl, toss the frisee, beans, bacon, toasted croutons, and tomatoes together. Add the dressings and toss. Plate each salad and sprinkle the crumbled goat cheese over top.