​Les Kincaid's




Enjoy This Recipe Courtesy of Chef Les Kincaid 

Frisee Salad with Hot Bacon Dressing

1 pound frisee, torn into bite-size leaves
1-2 pound lean slab bacon, cut into 1-inch pieces about 1/4-inch thick
1/4 cup French peanut oil
1/3 cup minced shallots
1/4 cup each dry white wine and white wine vinegar
Croutons, sautéed diced potatoes and poached eggs as accompaniments
2 tablespoons minced fresh herbs, such as tarragon, chives, and chervil 

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 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.

Yield:  4 servings