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