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 WITH FIGS, PEAR, AND CRISPY BACON
Number Of Ingredients 5
Steps:
- Cook bacon until crispy. Crumble or dice. Combine frisee lettuce, figs, and pear on a large plate. Sprinkle bacon on top, drizzle with dressing, and toss gently.
Nutrition Facts : Nutritional Facts Serves
PEAR AND FRISEE SALAD WITH BACON AND BLUE CHEESE
The classic combination of pear and blue cheese is made even richer with the addition of bacon in this hearty salad. You can substitute endive, escarole, or baby arugula in place of the frisee.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a small skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 2 tablespoons bacon drippings to a large bowl. (If drippings measure less than 2 tablespoons, supplement with oil.) Whisk in lemon juice and season with salt and pepper.
- Add frisee, pears, and parsley to bowl and toss to combine. Sprinkle salad with bacon and cheese.
Nutrition Facts : Calories 145 g, Fat 7 g, Fiber 4 g, Protein 6 g, SaturatedFat 4 g
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.
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