Frisee salad with bacon – The Boston Globe

Serves 4

2 small heads frisee lettuce
6 slices thickly cut bacon, cut into thin strips
5 tablespoons olive oil
1 cup white bread cubes
1 small garlic clove, finely chopped
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
Salt and pepper, to taste

1. Tear the frisee into bite-size pieces and place in a salad bowl.

2. In a nonstick skillet over a medium-low heat, render the bacon, turning often, for 8 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towels.

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3. Remove all but 2 tablespoons fat from the pan. Add 2 tablespoons of the oil. When it is hot, fry the bread cubes over medium-high heat, turning often, for 3 minutes or until browned. With a slotted spoon, transfer the cubes to a plate lined with paper towels. Discard any fat remaining in the pan.

4. Whisk the garlic, vinegar, mustard, salt, and pepper into the skillet. Whisk in the remaining olive oil. Heat just until warm. Taste for seasoning and add more salt and pepper, if you like. Pour the dressing over the frisee and sprinkle with bacon and croutons.

Adapted from “Recipes from my French Grandmother”