Frisee Salad

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  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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4 ounces blue cheese, such as Cabrales, Saga, Roquefort, or Gorgonzola dolce

6-inch piece baguette

3 tablespoons champagne vinegar

2 tablespoons chopped shallot

1 tablespoon sugar

1 large egg

Kosher salt and freshly ground black pepper

4 ounces pancetta or thick-cut bacon, cut into 3/4 by 1/4-inch pieces

10 ounces frisee (French curly endive), torn into bite-sized pieces (about 10 cups)

3 radishes, thinly sliced

Candied pecans, for garnish


  1. Position an oven rack to the top position and preheat the broiler. Cut the cheese into 1/4-inch thick slices. Slice 12 long 1/2-inch diagonal slices from the baguette, then top with cheese slices. Arrange them on a baking sheet and set aside. .
  2. Whisk the vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a small bowl.
  3. Heat a heavy-bottomed medium skillet over medium heat and cook the pancetta, stirring occasionally, until golden, about 6 minutes. Transfer to a paper-towel-lined plate. Reserve the drippings in the skillet and reduce the heat to low.
  4. Add the vinegar mixture to the drippings in the skillet, whisking constantly, until slightly thickened, 1 to 2 minutes. Remove from heat.
  5. Put the frisee in a large bowl and pour the warm dressing over it and toss to coat. Season with salt and pepper.
  6. Broil the bread until the cheese is just soft, about 1 minute. Transfer the salad to serving plates, then top with radishes, pecans and pancetta. Top each salad with 3 blue cheese crostini.
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