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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Frisée Salad with Lardons and Brioche

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Frisée Salad with Lardons and Brioche Empty Frisée Salad with Lardons and Brioche

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

    Frisée Salad with Lardons and Brioche Img65l
    Frisée Salad with Lardons and Brioche
    Frisée Salad with Lardons and Brioche Translucent
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    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.






    • 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

    Frisée Salad with Lardons and Brioche Wine-pairing-icon-white

    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 Thu 28 Mar 2024, 11:45 pm