Frisée Salad with Bacon
Serve with a basic bistro red wine made from Pinot Noir, such as Bourgogne Rouge, or a plump Alsatian white wine, such as Pinot Blanc.
- 2 small heads frisée, about 1 lb. total,
cored and cut into bite-size pieces
- 1 head white or red Belgian endive, cored
and cut crosswise into strips 1⁄2 inch wide
- 1 head radicchio, cored and cut crosswise
into strips 1⁄2 inch wide
- 3 shallots, minced
- 2 Tbs. chopped fresh chives
- Salt and freshly ground pepper, to taste
- 2 to 3 Tbs. extra-virgin olive oil
- 1⁄2 to 3⁄4 lb. French lardons or other cured,
unsmoked bacon, such as pancetta, cut
into 1⁄4-inch dice
- 3 Tbs. sherry vinegar
- 2 Tbs. white wine vinegar, or to taste
Heat a heavy, nonstick fry pan over medium-high heat. Add the bacon and the remaining 1 Tbs. olive oil only if the bacon is particularly lean, and cook, stirring constantly, until the bacon is browned and has rendered much of its fat, about 2 minutes. Add half of each type of vinegar and cook until syrupy, about 3 minutes.
Immediately pour the hot bacon and vinegar over the greens and toss well. Add the remaining vinegar to taste. Serve immediately.