| 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 |
T |
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" <gaellon@inch.com> on Apr 4, 1997
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