Melia Marden

Frisée, Bacon, Date & Quail-Egg Salad

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Modern Mediterranean
Modern Mediterranean

By Melia Marden

Published 2013

  • About

Crisp bacon bits and tiny quail eggs resting on a nest of frisée are an elegant, miniaturized version of a classic breakfast combo, making this salad perfect as a hearty brunch dish. The intense molasseslike sweetness of the dates and the rich bacon fat balance the bitter frisée.

Ingredients

For the Dressing

  • 4 ounces (115 grams) bacon, roughly chopped
  • 1 shallot, halved and thinly sliced c

Method

  1. Make the dressing: In a frying pan, cook the bacon over medium heat until completely crisp, about 10 minutes. Remove the bacon and drain on paper towels.
  2. Add the shallot and dates to the pan and cook in the bacon fat until softened, about 1 minute. Remove from the heat and let cool slightly.
  3. Combine the date-and-shallot mixture, vinegar, egg yolk, and mu