Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Frisée Salad with Lardons and Brioche

Share

Lobo
Moderator
Moderator

Posts : 18085
Thanked : 883
Join date : 2013-01-12

Frisée Salad with Lardons and Brioche

Post by Lobo on Thu 14 Jan 2016, 11:32 pm


Frisée Salad with Lardons and Brioche

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 4
A frisée salad tossed with bacon and warm dressing and topped with a poached egg is a favorite in French bistros. Here, we serve this classic salad atop slices of lightly browned brioche, a yeast bread rich with butter and eggs.



  • Printer Friendly Version






  • 24

Ingredients:


  • 1/2 lb. thick-cut bacon, cut into 1/2-inch pieces
  • 1 shallot, finely chopped
  • 1 1/2 Tbs. sherry vinegar
  • Salt and freshly ground pepper, to taste
  • 4 slices brioche, each 3/4 inch thick, lightly
     browned
  • 2 heads frisée, cored, leaves torn into 3-inch
     pieces
  • 4 poached eggs
  • Chopped fresh flat-leaf parsley for garnish


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

In a fry pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel-lined plate. Set aside.

Discard all but 2 Tbs. fat from the pan and warm over medium-high heat. Add the shallot and sauté until softened, about 1 minute. Add the vinegar, reduce the heat to medium and simmer until slightly thickened, about 1 minute more. Season with salt and pepper. Remove from the heat and cover the pan to keep the dressing warm.

Place 1 brioche slice on each of 4 salad plates. In a large salad bowl, combine the bacon and frisée. Pour the warm dressing over the salad and toss to coat evenly. Arrange the salad on top of the brioche, dividing equally. Top each salad with 1 poached egg, garnish with parsley and serve immediately. Serves 4.
Adapted from Williams-Sonoma Collection Series, French, by Diane Rossen Worthington (Simon & Schuster, 2003).

    Current date/time is Sat 10 Dec 2016, 8:44 am