French Bistro Style Salade FrisÉe Recipes
FRISEE SALAD WITH DIJON VINAIGRETTE
Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
- Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.
FRENCH BISTRO-STYLE SALADE FRISÉE
Steps:
- 1. In a small mixing bowl, combine garlic, 1/4 cup of the olive oil, and salt and black pepper to taste. Slice the bread 3/4-inch thick. Brush bothsides of the bread with the oil mixture, cut into cubes to make croûtons and either sauté or place on a baking sheet and bake until in a preheated 400° F. oven until golden brown, about 5 minutes. Watch carefully so they don't burn. Set aside. 2. Bring a medium pot of water to a boil, add bacon, blanch 5 seconds, then remove and drain well. Cut bacon into 1x1/2-inch pieces. Place a sauté pan over medium heat, add bacon and sauté until browned. Then, remove the pan from heat. Remove the fat and save for another use or discard and keep the reserved bacon in the warm pan; do not refrigerate the bacon at all. 3. Meanwhile, make the vinaigrette by combining the mustard, lemon juice, Balsamic Vinegar, sugar, and pepper in a medium mixing bowl. Mix well and then slowly whisk in the remaining 3/4 cup olive oil until emulsified. Taste the vinaigrette, adding more oil or vinegar to your taste, and season with salt only if necessary. Add HALF the vinaigrette to the pan with the reserved warm bacon, heat until very warm...almost hot and stir. Reserve the remaining vinaigrette. 4. In a large mixing bowl, combine the frisée (Endive) with the hot olive oil and bacon mixture. Serving Presentation: To serve, place an equal amount of frisée in a mound in the center of each chilled salad plate. Scatter some croûtons on top of the frisée. Using a vegetable peeler, cut very thin slices of the Gruyère and scatter them on top of each salad. Drizzle some of the reserved vinaigrette around the edge of each plate. Serve immediately.
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- 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.
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- Pour water into a large saucepan to a depth of 2" and bring to a boil. Reduce heat so water is at a gentle simmer and add white vinegar (it helps the egg whites stay compact). Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, waiting until the whites are starting to set before adding the next one (about 30 seconds apart). Cook eggs until whites are just set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they finish cooking.
- Heat oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until most of the fat has rendered and bacon is starting to brown, 5–8 minutes. Add shallot, season with kosher salt and pepper, and cook, stirring occasionally, until shallot is translucent and softened but hasn’t taken on any color, about 5 minutes. Add red wine vinegar. Bring to a boil and cook until reduced by three-quarters, 5–8 minutes. Taste bacon vinaigrette and adjust seasoning with kosher salt and pepper if needed.
- Place frisée in a large bowl and drizzle warm bacon vinaigrette over top. Gently toss until frisée is evenly dressed and slightly wilted and season with fleur de sel and pepper.
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