Warm Frisée Salad With Fingerlings And Bacon Recipes

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 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.

WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE

Steps:

• Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
• Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
• Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
• Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
• Cut the ficelle into 16 thick little slices
• To Assemble:
• Warm plates in a low oven.
• Have all components prepped in advance.
• In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
• Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
• In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
• Arrange croutons over the salad. Garnish with coarsely chopped herb confetti

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.

MUSTARD-ROASTED CHICKEN WITH WARM FRISéE SALAD AND FINGERLINGS AND BACON

Steps:

• Whisk mustard, olive oil, parsley, and thyme in small bowl to blend. Stir in garlic. Spread mustard mixture generously inside cavities and over outside of chickens. Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
• Let chickens stand at room temperature 30 minutes. Sprinkle chickens generously inside and out with salt and pepper; let stand 30 minutes longer.
• Preheat oven to 400°F. Place chickens on rack set in large roasting pan. Tie legs together to hold shape. Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens. Roast chickens until juices run clear when fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
• Divide Warm Frisée, Fingerling, and Bacon Salad among 6 plates. Carve chickens and arrange atop salad. Spoon some of pan juices over and serve.