Monday's Leftovers: Frisée Salad With Bacon and Dates
Monday's Leftovers: Frisée Salad With Bacon and Dates
The (Super Bowl) party's over, and your stomach's really taken one for the team — it's still reeling from the buffalo wings and peanut butter brownies that you scarfed down.
If you've got leftover bacon, use it to accent the flavor on a leafy Winter salad. With its ruffled frisée leaves, peppery red onion, crunchy walnuts, and tart sherry vinegar, this refreshing salad might be the antidote you were looking for after a weekend of big league eating.
To make the recipe, read more.
From Bon Appétit
Ingredients
3 bacon slices, chopped
2 tablespoons extra-virgin olive oil
4 teaspoons honey, divided
1/2 cup chopped pitted dates
1/2 cup thinly sliced red onion
2 tablespoons Sherry wine vinegar
1 large head of frisée, torn (about 4 cups)
2 1/2 ounces soft fresh goat cheese (about 1/2 of 5-ounce log), crumbled
1/3 cup walnut halves
Directions
- Cook bacon in heavy small skillet over medium heat until crisp. Using slotted spoon, transfer to plate. Reserve 1 tablespoon bacon drippings in skillet.
- Add olive oil, 3 teaspoons honey, dates, and onion to skillet. Stir in vinegar. Season dressing with salt and pepper.
- Place frisée in medium bowl; add dressing and toss. Divide salad between 2 plates. Sprinkle with cheese and nuts.
Serves 2.
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