Classic Lyonaisse Salad

Recipe & Pic from The Kitchn

I'm not usually a fan of wilted greens but frisee can really stand up to the heat and this salad i scrumptious! If you've never gotten the hang of poaching eggs (ahem that's me) a fried egg is a fine substitute. You might also try mounding the dressed greens onto a bun before topping with an egg for a decadent sandwich!

~Rae

4 cups frisée lettuce (about 4 ounces), torn into large bite-size pieces

2 ounces thick bacon (about 1 piece) sliced against the grain into 1/4" pieces, OR 2 pieces regular sliced bacon, sliced similarly

1 tablespoon white vinegar

2 large eggs, as fresh as possible

1 medium shallot, finely minced

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

Salt and pepper, to taste

Place the frisée into a large mixing bowl.

Place a small skillet over medium heat and cook the bacon pieces, stirring occasionally, until golden brown. Carefully remove from the pan from the heat and use a slotted spoon to transfer the bacon pieces to a paper towel to drain and cool. Keep the pan and its rendered fat.

To poach the eggs, fill a saucepan with 4 inches of water and add the white vinegar. Bring the mixture to a gentle simmer. Break each egg into small bowl. With a slotted spoon, stir simmering water to create a whirlpool, then slide the first egg into a eye of the swirl. Using the back of the spoon, immediately push the solidifying whites around yolk, coaxing them to stay close to the yolk. Repeat with the second egg. Simmer the eggs for 2 to 3 minutes. Gently remove each egg with the slotted spoon and reserve in a bowl of warm water. Trim off any straggling pieces of cooked egg white.

Reheat the skillet with the rendered bacon fat over medium heat. Add the shallots and cook, stirring, for 30 seconds. Add the red wine vinegar and mustard and swirl to combine. Add the bacon pieces and swirl. Immediately pour the hot dressing over the greens and toss. Season with salt and pepper, to taste.

Divide the salad between two bowls and top each with a poached egg. Season the eggs with additional salt and pepper, if desired. Serve immediately.

Frisee Salad With Broccoli & Pickled Grape Vinaigette

Recipe & Pic From Loam Agrinomics

It may be fall, but this recipe proves that salad season doesn't have to be over just yet!

pickled grapes

4 C red seedless grapes

1 T peppercorn

1 T fennel seed

1 T yellow mustard seed

2 T kosher salt

¼ C sugar, coconut sugar or honey

¾ C red wine vinegar

1 C water

vinaigrette

1/3 C grape pickling brine

½ – ¾ C olive oil

4 sprigs parsley

2 garlic cloves

1 ts Dijon mustard

1 ts kelp or dulse powder (optional)

salad and assembly

6–8 oz thick cut bacon, strips cut in half

1 head broccoli

1 head frisée, leaves torn

1 small head other lettuce such as little gem, bibb etc leaves torn

4 small carrots, shaved into ribbons

1 watermelon or other radish, peeled and thinly sliced

¼ C goat feta, preferably Blue Heron Farms

¼ C pepitas, toasted

1/3 C pickled grapes, cut in half

pickled grapes

Place grapes in a glass jar or heat safe container.

In a small saucepan, combine the rest of the pickle section ingredients and bring to a boil stirring occasionally to dissolve the salt and sugar.

Carefully pour the hot liquid over the grapes and let sit for 1-2 hours at room temperature before transferring to the fridge. Pickles will keep for up to a month.

vinaigrette

To a blender, add pickling brine, parsley, garlic, mustard and kelp/dulse powder (if using).

With the motor running, pour in ½ cup olive oil and blend until creamy and combined.

Taste, and add up to ¼ cup more oil if the dressing is too punchy for your liking.

Add a pinch of salt (or more, to taste).

salad and assembly

Preheat oven to 425F.

In a cast iron or heavy bottom skillet over medium-low heat, cook your bacon WITHOUT stirring. After about 5-10 minutes when the bacon starts to look browned on the other side, flip your pieces. Cook until it looks deeply golden brown and crispy and transfer pieces to a paper towel. Reserve the bacon fat in your pan for the broccoli!

Cut broccoli into florets and then cut those in half lengthwise (or quarter lengthwise if some are a bit larger) to maximize caramelization. Add broccoli and a tablespoon of bacon fat (or olive oil if you’re not using bacon) to a sheet pan and toss to coat. Arrange the broccoli with as many cut sides down on the pan as possible and roast in the oven for 15-20 minutes, or until the tops are crispy and the bottoms are deeply browned where they were face down on the pan.

Put all your frisée and lettuces in a large bowl and toss with some (about 2T to ¼ cup depending on the size of your lettuce heads) salad dressing and top with roasted broccoli, shaved carrot, radish, feta, bacon, pepitas and pickled grapes. Drizzle more vinaigrette on top and serve.

Egg Sandwich With Frisee

2022 Summer Week 3 Newsletter

Recipe & Pic from Never Not Hungry

This decadent egg sandwich (or “Sarnie” if you're a Brit like my dad) is absolutely worthy of having breakfast for dinner! Try subbing in some chopped scapes for the garlic chives for a bit of extra flavor.

~Rae

2 ciabatta rolls, halved

1 small head frisée, core removed, chopped into bite-sized pieces and thoroughly rinsed and dried

4 slices bacon, halved and cooked until crisp (reserve skillet and fat)

2 large eggs

1 tablespoon butter

Chopped fresh chives

DRESSING:

Reserved bacon fat

Half of a small shallot, finely minced

1 teaspoon Dijon mustard

1 generous tablespoon red wine vinegar

Kosher salt and freshly ground black pepper, to taste

To make the goat cheese butter: combine the softened butter and goat cheese and mash until thoroughly mixed. Set aside.

Toast the ciabatta rolls until lightly golden brown. Spread the goat cheese butter all over both sides.

Heat the reserved bacon fat over medium heat until hot. Add the shallot and a pinch of salt; sauté until slightly softened, about 2 minutes. Whisk in the red wine vinegar and Dijon mustard. Remove from the heat and season to taste with salt and pepper. Add to the frisée, tossing to coat.

In a large nonstick skillet with a lid, heat the butter over medium heat until melted. Add the eggs and season with salt and pepper; cover and cook until the whites are set and the yolk is still runny, about 3 minutes.

Place the dressed frisée on the bottom half of the ciabatta rolls. Add the bacon slices on top. Place a fried egg on each sandwich and sprinkle with chives.

Recipe: Frisee & Apple Salad

2021 Week 16 Newsletter

Recipe & Pic from Martha Stewart

I often think of salads as a summer dish but this recipe just screams fall. Try serving with a poached egg or roast chicken to make it a meal!

~Rae

1/4 cup sour cream or creme fraiche

4 teaspoons champagne or white-wine vinegar

1/2 teaspoon honey

Coarse salt and ground pepper

1 large head frisee (about 7 ounces), cut into bite-size pieces

1 apple, such as Honeycrisp, Pink Lady, or Gala, cored and thinly sliced

In a small bowl, whisk together sour cream or creme fraiche, champagne or white-wine vinegar, and honey. Season with salt and pepper.

In a large bowl, toss frisee and apple with enough dressing to coat. Season with salt and pepper and serve immediately.

Recipe: Frisee & Fennel Salad With Mint

adapted from Epicurious

1/4 cup pine nuts (optional)

1 medium fennel bulb, stalks and fronds removed, and base trimmed

6 ounces red butter lettuce, roughly chopped

6 ounces frisée, torn into 2-inch pieces

1/2 cup fresh mint leaves

3 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon finely chopped shallot

1 teaspoon coarse-grain Dijon mustard

Salt & Freshly ground black pepper

Heat oven to 350°F with rack in middle.

Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.

Using mandoline (or very sharp knife),  thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with lettuce, frisée, and mint.

Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.

Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

Recipe: Classic Frisee Salad With Poached Egg & Bacon

A Farm Favorite!

1 head frisee

4 slices thick cut bacon, cut into small squares

4 fresh farm eggs

Wash the frisee in cold water, discarding the tough outer leaves. Soak the washed leaves in ice water for 10 minutes. (This causes the leaves to become extra crisp.)  Drain and dry the leaves, and place in a salad bowl.  Meanwhile, fry the bacon cubes in a hot skillet until crispy and drain on paper towels.  Poach the eggs in very gently simmering boiling water until set but still liquid, about 4-5 minutes.  It helps to break each egg into a tea cup and gently slide it in. It also helps to add a shot of vinegar to the water to help them stay cohesive.

Mustard Vinaigrette dressing

3 Tbsp red wine vinegar

1 Tbsp Dijon mustard

1 Tbsp finely sliced shallot (optional)

Salt & pepper to taste

¼ cup good quality extra virgin olive oil

Mix together all ingredients except oil in a small bowl.  Whisk in olive oil until an emulsion forms. Toss the frisee, bacon, and dressing together until well-coated, and serve garnished with a poached egg and a sprinkle of fresh pepper.