Are you looking to jazz up your salad game?! If your answer to the question is yes, then look no further than my Frisée Salad with Bacon. It’s fresh, peppery, creamy, crunchy, savoury and tangy and couldn’t be more delicious!
This salad combines frisée greens, jammy eggs, bacon and shallot vinaigrette. Frisée, commonly referred to as curly endive, hails from the chicory family. It's mildly bitter and peppery in taste and shaggy and crunchy in terms of appearance and texture. The eggs are hard boiled until the yolks are jammy and silky, imparting creaminess and richness to this dish. Jammy eggs and crispy bacon adorn the salad before being topped with a slight acidic, sweet and savoury shallot vinaigrette. All the ingredients combine to create a refreshing, flavourful and texture laden dish that is sure to bring a smile to your face!
This Frisée Salad with Bacon is light yet satisfying and can be enjoyed as a side dish or shines as a main! It couldn’t be easier to make and comes together in just over 30 minutes, making it the perfect weeknight dinner during a busy week. Serve it at your next date night, dinner party or family gathering and get ready to impress your guests. So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more delicious and flavourful salad ideas, check out my French Carrot Salad, Big Chopped Salad and Leafy Greek Salad recipes!
Prep Time: 10 minutes
Cook Time: 22 - 25 minutes
Total Time: 32 - 35 minutes
Serves: 4 - 6
Ingredients:
Frisée Salad
1 large bunch Frisée
4 large eggs
6 slices of cooked bacon, cut into 1/2 inch pieces (See Notes below)
Shallot Vinaigrette
1/3 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 small shallot, finely chopped (approx. 1 1/2 Tbsp)
1 Tbsp Dijon mustard
1/2 Tbsp honey
1/2 tsp kosher salt
Instructions:
Preparing the Frisée: Using a sharp knife, cut off the green leaves of the frisée. Avoid the white and light coloured yellow leaves, as they can be extremely bitter. Tear up any large bunches of green leaves and give them a good rinse. Pat dry and set aside.
Cooking the Eggs: Bring water to a boil in a medium saucepan. Then, using a slotted spoon, gently lower the eggs into the water. Cook for 7 minutes to achieve a hard boiled egg with a jammy yolk. Transfer the cooked eggs to an ice bath and let them cool for at least 10 minutes. While the eggs are submerged, crack and peel off the shells. Transfer the eggs to a plate and cut them in half lengthwise. Set aside.
Making the Shallot Vinaigrette: While the eggs are cooking, add the olive oil, red wine vinegar, shallot, Dijon mustard, honey and salt to a measuring cup or mason jar (with a lid) and whisk or shake until fully incorporated. Set aside.
The Final Act: To a large bowl, add the frisée. Drizzle the vinaigrette over top and give it a good mix. Top with the jammy eggs and bacon and serve and enjoy!
Notes:
Don’t Go Bacon My Heart: If you love bacon but don’t enjoy the cooking or clean up process, then I’ve got a solution for you - my Simple Oven Bacon recipe. This recipe will teach you how to make the most succulent and crispy bacon in the oven in just 30 minutes. Follow the recipe, omitting the seasoning and hot honey, and you’ll have yourself perfectly cooked bacon in no time! Bacon slices come in all shapes and sizes - thinner slices require a shorter cook time while thicker cuts benefit from a little more heat. Be sure to keep an eye on the bacon during the last few minutes of cook time, as the colour changes quickly.
