Salad of Dandelions, Frisée, and Bacon with Croutons

Name: Salad of Dandelions, Frisée, and Bacon with Croutons
Yield: Serves 4 as a first course or light supper or lunch main course
Ingredients: ½ pound small dandelion or dandelion chicory; ½ pound small dandelion or dandelion chicory; ½ pound frisée; 1 or 2 small scallions (green onions); 1 or 2 small scallions (green onions); ¼ teaspoon kosher salt; 1 tablespoon white wine vinegar; 2 tablespoons balsamic vinegar; 1 or 2 garlic cloves, halved; 1 French bread (baguette) about 10 inches long; 1 French bread (baguette) about 10 inches long; About 2 tablespoons olive oil; 6 ounces lean slab bacon; Optional: 4 soft-poached eggs; Pepper

Preparation info

Serves
4
as a first course

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

A modification of a classic bistro appetizer in which smoky bacon dice play sweet and chewy foil to bitter dandelion or chicory leaves (the Red-Ribbed is striking here) and pale, crunchy frilly frisée (curly endive). The French original is topped with poached egg, which many Americans consider an unthinkably rich garnish. I am not among them.

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Ingredients

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