Photo: Frisee Salad with Blue Cheese, Bacon and Hazelnuts Recipe
Ingredients
- 3 to 4 tablespoons high-quality extra-virgin olive oil
- 4 to 5 thick slices bacon, cut crosswise into 1/2-inch slices
- 3 to 4 tablespoons red wine vinegar
- Pinch crushed red pepper
- 1/2 to 3/4 cup crumbled blue cheese, such as Roquefort, Cabrales, or Gongonzola Piquante
- Salt
- 3 cups frisee, tough outer parts removed, washed and spun dry
- 3 to 4 tablespoons coarsely chopped toasted hazelnuts
Directions
Place 1 to 2 tablespoons olive oil in a large saute pan. Add the cut bacon and bring to a medium-high heat. Cook the bacon until it has become brown and crispy and a lot of fat has been rendered. This is a good thing!
Place the bacon and the fat into a bowl large enough to fit all of the ingredients. Add the vinegar and the blue cheese and stir to combine. Season with salt. Add the frisee and gently toss to combine. If a little more oil or vinegar is needed do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy. Divide the salad onto 4 individual serving plates. Sprinkle with the chopped hazelnuts
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By lilyreyes
on November 07, 2012
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Yummmmmmmy !!!!!!!!!
By maxdog
Augusta, Georgia
on August 22, 2011
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Thanks Anne, I love this salad. I printed it about a month ago and have already made it three times, I could not find hazelnuts in our market so I used pecans (toasted. I have also used fetta cheese. My husband loves this and I made it a couple of days ago and he is already requesting it again.
Keep cooking Anne love your show, one of my favorites, I watch you everyday.
By dmrmsr
Bend, OR
on December 28, 2010
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Very good salad using one of our favorite greens, frisee. Be sure you use a crumbly blue, like the gorgonzola picante, and not a creamy blue, like gorgonzola dolci. And this is where using an artisan bacon really makes a big difference! With some great rustic bread to go with it, this is dinner for us.
Since others who reviewed this recipe commented on Burrell's screen persona, I will join in that too. Not since Batali was on air at FNC has there been a professional chef who has been so much fun to watch. She makes us want to cook what she's demo'd. As much fun as Alton Brown to watch and learn from. We even DVR her shows.
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