Frisee With Warm Bacon Vinaigrette
serves 2-4
The slightly prickly and bitter frisée, technically an endive and member of the chicory family, is a beautiful contrast to richer dishes, and goes so well with this dark and smoky bacon vinaigrette.
4 slices bacon
1 pound frisée
3 shallots, minced
1 clove garlic, minced
1/2 cup balsamic vinegar
1/3 cup olive oil
2 tablespoons finely chopped parsley
salt and pepper
prep: 25 minutes
total: 25 minutes
large skillet
paper towel
large bowl
whisk
tongs
1. In a large skillet, fry the bacon over medium heat until it's crispy. Set it aside on paper towel to drain.
2. Meanwhile, cut off and discard the frisée's tough stem root. Tear the leaves into bite-size pieces. Put the leaves in a large bowl.
3. Sauté the shallots in the bacon fat until they are soft, about 5 minutes. Stir in the garlic and cook for 2 minutes more.
4. Pour in the vinegar and simmer until it reduces by half. Remove the skillet from the heat and whisk in the olive oil and parsley. Crumble the bacon and stir it into the vinaigrette. Season to taste with salt and pepper and pour over the frisée.
2. Meanwhile, cut off and discard the frisée's tough stem root. Tear the leaves into bite-size pieces. Put the leaves in a large bowl.
3. Sauté the shallots in the bacon fat until they are soft, about 5 minutes. Stir in the garlic and cook for 2 minutes more.
4. Pour in the vinegar and simmer until it reduces by half. Remove the skillet from the heat and whisk in the olive oil and parsley. Crumble the bacon and stir it into the vinaigrette. Season to taste with salt and pepper and pour over the frisée.
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