Frisée Salad from Theresss Gilliam
This is a variation on a classic French bistro salad. While the traditional version is topped with a warm poached egg, ours has baked slices of baguette slathered with goat cheese. The dressing should be warm but not too hot, so it very lightly wilts the slightly prickly leaves of frisée. It’s sometimes helpful to make a double batch of glazed pistachios. They tend to disappear.
Ingrediënten
- 2 tablespoons extra-virgin olive oil
- 8 1-inch thick slices of baguette
- 4 ounces chèvre fresh goat cheese, softened
- 4 slices bacon coarsely chopped (1 cup)
- ¼ cup red wine vinegar
- 1 head of frisée rinsed, cored, and torn into bite size pieces
- Freshly ground black pepper
- Glazed Pistachios
Instructies
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper.
- Brush olive oil evenly on both sides of the baguette slices.
- Spread the tops with 1 tablespoon of goat cheese.
- Bake on the prepared sheet pan until the edges are golden brown and the cheese begins to bubble, about 6 minutes.
- Keep warm while you prepare the salad.
- Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
- Turn off the heat.
- Add the vinegar, frisée and black pepper to taste in the skillet and toss to coat.
Notes / Tips / Wine Advice:
Serve the salad immediately on individual plates with 2 pieces of baguette and a sprinkling of Glazed Pistachios.
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