Recipe courtesy of Stan Frankenthaler
Warm Salad of Frisee and Baby Spinach ,Mushrooms, Bacon, Sweet Shallots and Chewy Croutons; Sherry Vinaigrette
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 313
- Total Fat
- 23
- Saturated Fat
- 4
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 7
- Cholesterol
- 12
- Sodium
- 381
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
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
- 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