Warm Salad of Frisee and Baby Spinach ,Mushrooms, Bacon, Sweet Shallots and Chewy Croutons; Sherry Vinaigrette

Total Time:
1 hr 10 min
Prep:
30 min
Cook:
40 min

Level:
Easy

Ingredients
  • Salad:
  • 4 heads frisee
  • 12 ounces smoked bacon (homemade or other)
  • 8 to 12 shallots
  • 1/4 cup balsamic vinegar
  • 1/4 cup grenadine
  • 16 ounces locally foraged mushrooms (such as chanterelles, boletes, chicken of the woods and lobster mushrooms)
  • Olive oil
  • Kosher salt
  • Cracked pepper
  • Fresh thyme
  • 1 ficelle (approximately 12 inches), or French bread of choice
  • 1 pound baby spinach
  • Vinaigrette:
  • 4 ounces sherry vinegar
  • 4 ounces virgin olive oil
  • 4 ounces soy or canola oil
  • 1 to 2 cloves garlic, crushed
  • Salt
  • Freshly cracked black pepper
Directions
Salad:
  • Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.

  • Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.

  • Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.

  • Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.

  • Cut the ficelle into 16 thick little slices

Vinaigrette:
  • To Assemble:

  • Warm plates in a low oven.

  • Have all components prepped in advance.

  • In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.

  • Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.

  • In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.

  • Arrange croutons over the salad. Garnish with coarsely chopped herb confetti


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