Frisée and Bacon Salad

Preparation info
  • Makes


    First-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This salad, once only found in France, has become an American restaurant staple. The smokiness of the bacon balances beautifully with the bitterness of the greens, and good olive oil enhances the combination even more. If you can buy double-smoked slab bacon, use it for this. To keep the bacon, just wrap it in a kitchen towel and store it in the refrigerator, where it will hold for weeks. You just slice off the bacon as you need it. If you have slab bacon that still has the rind, cut betwee