Asparagus, Bacon, and Frisée Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
5 slices bacon (about 1/4 pound) |
1/2 pound asparagus |
1 1/2 tablespoons balsamic vinegar |
1/2 teaspoon dijon mustard |
3 tablespoons extra-virgin olive oil |
1/2 head frisée (french curly endive) or 1/4 head chicory (curly endive) |
Directions:
1. In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2-inch-thick pieces, leaving about 2 inches of tops intact.
2. In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisée or chicory into bite-size pieces and add to dressing with asparagus and bacon. Toss salad to combine.
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