List all recipes for: Frisee



Bacon and Egg Salad

Last year I called it frisee, this year I’m calling it curly endive but then my English neighbor said I was pronouncing it incorrectly because it’s not ‘endive’ but ‘on deve’. Well whatever you call it, that frilly green is a member of the chicory family or a ‘bitter green’. I don’t like the word ‘bitter’ because that brings up a non-so-tasty thought but it certainly is more hearty tasting than our usual lettuce. Curly endive is good mixed with your salad greens or served on it’s own with a flavorful Balsamic vinegar, heavy on the garlic dressing. Or make this elegant, yet simple supper or brunch dish.

This recipe is for one serving, it’s easy to double
1 small clove garlic cut in half
2 cups packed frisee, washed and spun dry
2 slices uncooked bacon
1 large egg
1 T balsamic vinegar
1 t water
½ t sugar
1/3 cup croutons
Freshly ground black pepper

Rub the inside of a salad bowl with the cut garlic, discard the garlic and add frisee to the bowl. Fry the bacon, remove to paper towels and crumble. Poach the egg in a pan of barely simmering water. Drain all but 1 tablespoon of the bacon fat from the bacon pan, heat and add the balsamic vinegar, water and sugar. Bring to a boil, stirring up the bacon bits in the bottom of the pan. Cook for about 30 seconds. Pour the dressing over the frisee, toss to mix. Add croutons to the frisee, top with the egg. Sprinkle bacon over everything and grind on some pepper.

---