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Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Mary Lyn Hill Jenkins Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Mary Lyn Hill Jenkins

Frisée Salad with Maple-Bacon Vinaigrette

Bitter greens like radicchio and endive provide a pleasant counterpoint to the sweet, slightly smoky dressing, while wispy, curly frisée gives the dish body. You can prepare the salad dressing up to a day ahead and reheat it to serve. But don't dress the salad until the last minute so the greens stay crisp.

Cooking Light DECEMBER 2009

  • Yield: 8 servings (serving size: about 3/4 cup)

Ingredients

  • 6 cups torn frisée leaves
  • 4 cups (3/4-inch) diagonally cut Belgian endive (about 3 heads)
  • 1 cup thinly sliced radicchio
  • 4 slices center-cut bacon
  • 1/4 cup chopped shallots
  • 2 tablespoons champagne vinegar
  • 4 teaspoons maple syrup
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 ounces (about 3/4 cup) crumbled blue cheese

Preparation

1. Combine first 3 ingredients in a large bowl. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Add shallots to drippings in pan; cook 30 seconds, stirring constantly. Remove from heat; stir in champagne vinegar, maple syrup, extra-virgin olive oil, Dijon mustard, salt, and freshly ground black pepper. Pour dressing over salad greens; toss well to combine. Add crumbled bacon and cheese to greens; toss gently.

Nutritional Information

Amount per serving
  • Calories: 96
  • Fat: 6g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 5g
  • Carbohydrate: 6.3g
  • Fiber: 2g
  • Cholesterol: 13mg
  • Iron: 0.7mg
  • Sodium: 352mg
  • Calcium: 94mg
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Frisée Salad with Maple-Bacon Vinaigrette recipe

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