This classic French salad strikes the perfect balance between bitter greens and rich, savory elements. Tender frisée (chicory) is lightly wilted by a hot dressing infused with crispy bacon bits and toasted croutons. The vinaigrette, made with sharp Dijon mustard, tangy red wine vinegar, and high-quality olive oil, coats every leaf beautifully. ItâÂÂs an elegant yet comforting dish that feels special enough for dinner parties but simple enough for a weeknight meal. The contrast of the crunchy croutons, salty bacon, and peppery greens makes every bite interesting. Serve immediately while the dressing is still warm to maximize flavor and texture.
Salad Frisee
Description
This classic French salad strikes the perfect balance between bitter greens and rich, savory elements. Tender frisée (chicory) is lightly wilted by a hot dressing infused with crispy bacon bits and toasted croutons. The vinaigrette, made with sharp Dijon mustard, tangy red wine vinegar, and high-quality olive oil, coats every leaf beautifully. ItâÂÂs an elegant yet comforting dish that feels special enough for dinner parties but simple enough for a weeknight meal. The contrast of the crunchy croutons, salty bacon, and peppery greens makes every bite interesting. Serve immediately while the dressing is still warm to maximize flavor and texture.Ingredients
Directions
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In a small bowl, combine the finely minced shallot, Dijon mustard, and red wine vinegar.
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Whisk in the extra virgin olive oil slowly until the dressing is emulsified.
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Season the dressing with salt and pepper to taste, then set aside.
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In a small heavy skillet, sauté the bacon cubes over medium heat until browned and crisp on all sides, about 4 minutes.
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Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
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Add the bread cubes to the skillet and sauté in the bacon fat until browned on all sides, about 5 minutes.
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Return the cooked bacon to the skillet with the croutons.
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Heat the bacon and croutons rapidly, stirring constantly, until very hot.
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Remove the skillet from the heat and quickly stir in the prepared salad dressing, mixing well. (Caution: the mixture may splatter).
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In a large salad bowl, combine the torn chicory leaves with the hot dressing, bacon, and croutons.
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Toss quickly and thoroughly to coat the greens and warm them slightly.
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Serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 171.7kcal
- % Daily Value *
- Total Fat 19.0g30%
- Saturated Fat 2.7g14%
- Cholesterol 0.0mg0%
- Sodium 31.1mg2%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, omit the bacon and sauté the croutons in olive oil instead. You may also add toasted nuts like almonds or walnuts for extra crunch and protein.
Ensure the dressing is hot when tossing with the frisée. The residual heat helps to slightly wilt the bitter greens, making them more palatable and enhancing the overall flavor profile.
If you cannot find fresh frisée, curly endive is an excellent substitute. Avoid using iceberg lettuce, as it will not wilt properly and lacks the necessary bitter flavor.
Make sure to drain the bacon well before adding it back to the pan to keep the croutons crisp rather than soggy.
