Fig Bacon And Frisee Salad Food

FRISEE SALAD WITH EGG AND BACON

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 HOT BACON DRESSING

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.

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 DIJON VINAIGRETTE

Steps:

• Preheat a skillet over medium-high heat. Fry the bacon until browned and crisp. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoon of bacon drippings for the salad dressing, keep the remaining drippings in the pan to cook the eggs.
• In the bottom of a large salad bowl, whisk together the bacon drippings, honey Dijon dressing and lemon juice. Tear the heads of frisee into bite size pieces and place in the bowl. Season with salt and pepper and toss to coat the ingredients.
• Heat the pan the bacon was cooked in and fry eggs to over easy consistency. Season each with a bit of salt and pepper. Divide the salad among 4 plates. Top each with some of the apple slices, almonds, bacon and a fried egg.

ASPARAGUS, BACON, AND FRISéE SALAD

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.

WARM FRISéE SALAD WITH FINGERLINGS AND BACON

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.