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.
Fried Eggs with Bacon, Gorgonzola, and Frisée
8 slice(s) (thick) bacon
4 ciabatta rolls
4 tablespoon(s) Gorgonzola dolce or other mild blue cheese
2 cup(s) frisée lettuce
1 teaspoon(s) extra-virgin olive oil
1 teaspoon(s) red wine vinegar
Freshly ground black pepper
2 tablespoon(s) unsalted butter
8 large eggs, preferably pasture-raised
Preheat the oven to 350 degrees F. In a heavy ovenproof skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Slice the ciabatta rolls in half. Evenly spread 1 tablespoon of the Gorgonzola on each bottom slice of bread and place all the bread slices into the oven. While the bread is toasting, toss the frisée in the oil and vinegar, and add salt and pepper to taste.
In a medium-hot skillet, melt the butter and fry the eggs, two to four at a time (depending on the size of your skillet). Flip the eggs halfway through and cook until the yolks are solid around the edges and oozy in the middle. Season the eggs with salt and pepper. Once the bread is toasted and the cheese has melted, remove the bread from the oven. Place the eggs on top of the Gorgonzola, followed by the bacon, and finally the dressed frisée. Close the sandwiches and serve.
3 slices bacon or pancetta
1/2 pound potatoes, cut into 1/2 inch cubes
2 leeks, white and light green part only, sliced
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
Coarsely ground black pepper
4 cups frisee, torn into bite size pieces
4 poached eggs (cooked about 2 minutes)
Cook bacon in a large nonstick skillet over medium heat until done, about 5 minutes. Remove bacon to a paper towel lined plate. Add potatoes to pan and cook 5 minutes. Add leeks and continue cooking until potatoes are done about 10 minutes, stirring frequently. Whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Toss frisee with dressing. Divide among 4 salad plates. Spoon potatoes on top then place an egg among the potatoes. Sprinkle with crumbled bacon and cheese. Serve with good, rustic bread and you have a meal!