Frisee salad

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 280, total fat 21 G., saturated fats 10 G., proteins 13 G., carbohydrates 10 G., fiber 3 G., cholesterol 86 mg, sodium 582 mg, sugar 5 G.

This elegant salad is a perfect combination of candied pecans and salty pancetta, juicy frisée leaves in a warm dressing, crisp radishes, and—the highlight of this appetizer—blue cheese crostini, which make this leafy salad anything but boring. Toast the crostini in the oven after you've made the salad to serve them piping hot.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

100 g of blue cheese, such as Cabrales, Sagi, Roquefort, or Gorgonzola
A piece of baguette 15 cm long.
3 tablespoons champagne vinegar
2 tbsp. l. chopped shallots
1 tbsp. sugar
1 large egg
100 g pancetta or thick slices of bacon, cut into 2 x 0.5 cm pieces.
1/4 cup frisee lettuce (French curly endive), torn into bite-size pieces (about 1/4 cup)
3 radishes, thinly sliced
Candied pecans, for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: frisée salad, toast, blue cheese, shallots, radish, champagne vinegar

Cooking the dish according to the recipe:

Position a rack on the top shelf of the oven and preheat the oven to broil. Slice the cheese into 0.5 cm thick slices. Cut the baguette diagonally into 12 long, 1 cm thick slices and top with the cheese slices. Arrange on a baking sheet and set aside.
In a small bowl, combine vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon black pepper.

Heat a heavy-bottomed skillet over medium heat and cook the pancetta, stirring occasionally, until golden brown, about 6 minutes. Transfer to a paper towel-lined plate. Discard the rendered fat in the skillet and reduce the heat to low.
Add the vinegar mixture to the fat in the pan, stirring constantly, until the liquid thickens slightly, 1 to 2 minutes. Remove from heat.
Place the frisee salad in a large bowl, drizzle with the warm dressing, and toss to coat. Season with salt and pepper to taste.
Toast the bread in the oven on broiler mode until the cheese is softened, about 1 minute. Divide the salad among bowls and top with radishes, pecans, and pancetta. Serve each serving with three blue cheese crostini.

Categories:

recipe / Calorie content of prepared meals / Grill in the oven / Summer dishes / Salads / Leafy salads / Salads with bread / Food Network - recipes