Frisée Salad With Bacon
This vibrant salad combines the bitterness of frisée, endive, and radicchio with the rich, salty flavor of French lardons or pancetta. Tossed in a simple vinaigrette, this dish is a delightful balance of flavors and textures.
— Constant Cookbook
Ingredients
- 2 small heads frisée, about 1 lb. total,
- cored and cut into bite-size pieces
- 1 head white or red Belgian endive, cored
- and cut crosswise into strips 1⁄2 inch wide
- 1 head radicchio, cored and cut crosswise
- into strips 1⁄2 inch wide
- 3 shallots, minced
- 2 Tbs. chopped fresh chives
- Salt and freshly ground pepper, to taste
- 2 to 3 Tbs. extra-virgin olive oil
- 1⁄2 to 3⁄4 lb. French lardons or other cured,
- unsmoked bacon, such as pancetta, cut
- into 1⁄4-inch dice
- 3 Tbs. sherry vinegar
- 2 Tbs. white wine vinegar, or to taste
Instructions
- In a large bowl, combine the frisée, endive, radicchio, shallots and chives. Season with salt and pepper and toss with 2 Tbs. of the olive oil. Set aside.
- Heat a heavy, nonstick fry pan over medium-high heat. Add the bacon and the remaining 1 Tbs. olive oil only if the bacon is particularly lean, and cook, stirring constantly, until the bacon is browned and has rendered much of its fat, about 2 minutes. Add half of each type of vinegar and cook until syrupy, about 3 minutes.
- Immediately pour the hot bacon and vinegar over the greens and toss well. Add the remaining vinegar to taste. Serve immediately.
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