Posted on Nov 22nd, 2010 in Food Gold by Elliot Aronow
Photo from Best Week Ever
Wassup culinary commandos! I received a few requests for a “funky salad” since my last post so for this week’s Food Gold I decided to do up a Frisee Salad with a Bacon Vinaigrette. Don’t get put off by the “salad” part though, this isn’t healthy at all. It is, however, incredibly delicious, as any dish containing THREE distinct sorts of fats (protein, dairy and nut) should be.
As for our green component, Frisee, that slightly bitter and funky cousin of endive, it stands up remarkably well to hot dressings and pairs well with rich flavors like cheese and bacon. Think of it as a vehicle for funkiness. And stinky cheese…
Frisee Salad with Blue Cheese + Toasted Walnuts + Warm Bacon Vinaigrette
(serves two or three)
- 2 or 3 cups of Frisee, tough bottoms removed from the bunch
- 2 or 3 strips of thick cut bacon, cut into lardons or medium sized chunks
- 2 tablespoons red wine vinegar
- 2 tablespoons of crumbled “funky” cheese like blue or gorgonzola
- 2 tablespoons roasted walnuts
- salt/pepper to taste
- olive oil
1. Cut tough bottom out from the head of frisee and gently wash/spin using salad spinner
2. Toast walnuts in 350 degree toaster for approx 8 minutes, or until they get slightly soft.
3. In a medium sized pan over medium heat, heat up tablespoon or so of olive oil and bacon lardons and cook until bacon is crispy. Leave remaining bacon fat in the pan and carefully place bacon on top of your washed frisee.
4. Whisk red wine vinegar with hot bacon fat to create the warm bacon vinaigrette. Check for seasoning (watch out dressing will be HOT) and add salt/pepper as needed.
5. Portion out salads and add enough dressing to each to ensure everything is coated, but not soggy.
6. Toss dressing with frisee and then add crispy bacon, crumbled cheese and walnuts.
7. Enjoy! You just made a nice healthy salad.
Fork The World,