Name: Frisee Salad with Hot Bacon Dressing
Ingredients: 1 lb Frisee, torn into bite-size leaves; 1/2 lb Lean slab bacon, cut into 1-inch pieces about 1/4-inch thick; 1/4 c French peanut oil; 1/3 c Minced shallots; 1/4 c Dry white wine; 1/4 c White wine vinegar; Croutons, if desired; Sauteed diced potatoes; Poached eggs as accompaniments, if desired; 2 tb Minced fresh herbs, such as tarragon, chives and chervil

Picking up any of a number of recent works on the NT canon, one is likely to find the author seeking the roots of the NT canon somewhere in the needs of the early church. One says it was the battle against heresy that prompted the church to find some authoritative texts on which to take its stand. Another points to the catechetical and liturgical need for new scriptures to nourish the spiritual life of the church. Another looks to Constantine the Great’s campaign to unify the empire, which allegedly required an agreed-upon set of scriptures as an essential tool to promote concord. These all, and more, may have played limited roles in bringing about the church’s agreement on the contents of the NT. But the ultimate foundations for the existence of a NT canon must be sought not in any of these historical exigencies, but in the gracious purpose of a self-revealing God whose word carries His own divine authority.

Charles Hill

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	French	Salads, Taste	4	Servings

INGREDIENTS

1	lb	Frisee, torn into bite-size leaves
1/2	lb	Lean slab bacon, cut into 1-inch pieces about 1/4-inch thick
1/4	c	French peanut oil
1/3	c	Minced shallots
1/4	c	Dry white wine
1/4	c	White wine vinegar
		Croutons, if desired
		Sauteed diced potatoes
		Poached eggs as accompaniments, if desired
2	tb	Minced fresh herbs, such as tarragon, chives and chervil

INSTRUCTIONS

Arrange the frisee in a salad bowl.
In a saucepan of boiling water blanch the bacon for 3 minutes, drain and
pat dry. In a skillet set over moderate heat, heat the oil until hot. Add
the bacon and cook until it is nearly crisp. With a slotted spoon remove
the bacon to drain on paper towels. To the skillet add the shallots and
cook 1 minute, stirring. Add the white wine and vinegar and reduce for 1
minute.
Pour the dressing over the frisee, add the bacon, croutons and potatoes and
toss to combine. Divide the salad among serving plates and garnish each
with a poached egg and fresh herbs.
>From Taste Show # TS4795
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master
Harper Gaellon" <[email protected]> on Apr 4, 1997

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”