Warm Frisee Salad with Fingerlings and Bacon
Elevate your salad game with this enticing Warm Frisée Salad with Fingerlings and Bacon, a dish that highlights bold flavors and rustic elegance. Perfect as a hearty appetizer or a light main course, this recipe combines the crisp bitterness of frisée lettuce with tender fingerling potatoes and the savory crunch of thick-cut bacon. A tangy, homemade Dijon mustard and white wine vinaigrette, enriched with bacon drippings, ties all the ingredients together, infusing every bite with rich, comforting notes. Finished with a sprinkle of fresh parsley, this warm salad is a delightful blend of textures and earthy flavors that feels both gourmet and approachable. Ready in under 40 minutes, this recipe is ideal for impressing guests or enjoying a cozy night in.
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Recipe Information
Ingredients
- 4 cups Frisee lettuce
- 1 pound Fingerling potatoes
- 4 slices Thick-cut bacon
- 1 medium Shallot
- 1.5 tablespoons Dijon mustard
- 2 tablespoons White wine vinegar
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, chopped)
Instructions
Wash and dry the frisée lettuce. Tear the leaves into bite-sized pieces and set aside in a large salad bowl.
Scrub the fingerling potatoes under cold water and slice them into halves lengthwise.
Place the potatoes in a medium pot, cover with water, and add a pinch of salt. Bring to a boil, lower the heat, and simmer for 10-12 minutes or until tender. Drain and set aside.
While the potatoes cook, add the bacon to a large skillet and cook over medium heat until crispy, about 6-8 minutes. Remove the bacon from the skillet and place on a paper towel-lined plate. Once cooled, chop into small pieces.
Reserve 2 tablespoons of the bacon drippings in the skillet and discard the rest. Finely mince the shallot.
In the warm skillet with the reserved bacon drippings, sauté the minced shallot over medium heat until softened, about 2-3 minutes.
Whisk in the Dijon mustard and white wine vinegar to the skillet. Slowly drizzle in the olive oil, whisking constantly, to create a warm vinaigrette. Season with salt and black pepper.
Add the drained potatoes to the skillet and gently toss to coat them in the vinaigrette.
Immediately pour the warm potatoes and vinaigrette over the frisée in the salad bowl. Toss to slightly wilt the frisée.
Top the salad with the chopped bacon and sprinkle with fresh parsley, if using. Serve warm.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 10.3 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3313 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
