Fig, Bacon and Frisee Salad

Sweet, rich figs are great companions for bitter greens, bacon and black pepper. And if your figs are super-ripe, they will be creamy too[, kind of like the soft egg yolks in the classic French salad of frisee, bacon and poached egg.]

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 1 small shallot, halved and thinly sliced
  • 2 tablespoons red wine vinegar
  • 4 ounces frisee, roughly torn
  • Kosher salt, to taste
  • Freshly ground black pepper
  • 12 small very ripe purple figs, stemmed and halved
Directions
  • Put the bacon in a medium skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon renders its fat and is crisp but not dry, about 12 minutes. Using a slotted spoon, transfer the bacon to a mixing bowl. Reserve 2 tablespoons of the bacon drippings; discard the rest.

  • Add the shallot to the hot skillet and cook, stirring, until softened, another 3 minutes. Turn the heat to low and add the vinegar, stirring to scrape up any browned bits from the bottom of the pan. Stir into the bacon.

  • Add the frisee to the bacon mixture and toss to coat with the bacon drippings. Taste, season with salt, if necessary, add a very generous amount of black pepper and toss again. Now add the figs and toss. Transfer to a large platter and serve immediately.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

If the bacon renders a bit less than 2 tablespoons drippings, supplement with vegetable oil.


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    This recipe is featured in:

    Summer Produce Guide