FRISÉE AND APPLE SALAD
This was inspired by a recipe done by David Rosengarten on Food TV. The apples provide just the right crunch and tartness to offset the greens and bacon.
Serves: 4
Prep.Time: 30 minutes
1 pound frisée lettuce -- torn into pieces
1 pound lean slab bacon (or more) -- cut in 1" pieces
1/4 cup peanut oil
1/3 cup minced shallots, or sweet onion (Vidalia)
1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 tart fresh apple, cored, peeled and cut in 1/2" dice
Croutons
Kosher salt and fresh ground pepper to taste
Minced fresh herbs (chives, tarragon, chervil, etc.)
Arrange freshly washed and dried frisée in a salad bowl.
In a saucepan of boiling water, blanch bacon for 3 minutes; drain and pat dry. In a skillet over medium heat, heat oil until hot. Add shallots or onion and cook 1 minute, stirring. Add white wine and vinegar; cook and reduce 1 minute. Pour warm dressing over frisée. Add diced apple, top with croutons, and top with bacon. Season with salt and pepper to taste. Toss to combine. Divide among 4 serving plates, garnish with fresh herbs.
Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved