Fig, Bacon and Frisee Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 255 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 19 milligrams
- Sodium
- 366 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 5 grams
- Protein
- 5 grams
- Sugar
- 25 grams
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.
Cook’s Note
If the bacon renders a bit less than 2 tablespoons drippings, supplement with vegetable oil.