Sort of Frisee Lardons Recipe

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Sort of Frisee Lardons
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Ingredients
9
Count
Nutrition
458
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Cut each strip of bacon into 4 pieces. In a skillet over medium-low heat, cook the bacon until cooked all the way through but not crisp. Drain on a paper towel and reserve the fat for use in the Vinaigrette.
  3. Cut the loaf of bread in half and reach in beneath the crust to pull out 1 1/2 to 2-inch chunks of bread. Place the bread chunks on a baking sheet, drizzle them with the olive oil, and toss well. Toast them in the oven for about 15 to 20 minutes, until they're lightly browned, shaking the pan occasionally to ensure they're evenly baked. When the croutons are cool enough to handle, rub them with the garlic clove and set aside.
  4. In a huge bowl, toss to combine the radicchio, frisee, dandelion greens, toasted bread, and bacon.
  5. Place the eggs in a medium saucepan with water to cover. Bring the water to a boil, then turn down the heat to a low simmer. Simmer the eggs for 5 minutes, then plunge them into a large bowl of ice water for a minute or so. Take them out as soon as they're cool enough to handle.
  6. Pour most of the Vinaigrette over the salad, and toss well to combine. Cut the top 1/2-inch off the eggs, and using a spoon, scoop them out of the shells in large spoonfuls into the bowl. Pile the salad onto 4 plates, and drizzle the remaining Vinaigrette over each.
  7. Vinaigrette:
  8. 1/2 cup bacon fat*
  9. 1 to 2 shallots, peeled and finely chopped
  10. 1/4 cup sherry wine vinegar
  11. 2 teaspoons kosher salt
  12. 1 teaspoon freshly cracked black pepper
  13. 2 teaspoons Dijon mustard
  14. * Chef's Note: If you don't get enough rendered fat from frying the bacon, add enough olive oil to make up the quantity.
  15. In a medium sized skillet over medium heat, warm the bacon fat (and olive oil, if necessary). Add the shallots and cook them for 2 to 3 minutes, until they just begin to sizzle. Whisk in the vinegar, salt, and pepper, and cook for about 1 minute. Whisk in the mustard, and cook another 30 seconds. Remove the vinaigrette from the heat, and season with salt and pepper, to taste.
  16. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 457.85 Kcal (1917 kJ)
Calories from fat 113.33 Kcal
% Daily Value*
Total Fat 12.59g 19%
Cholesterol 241.95mg 81%
Sodium 826.88mg 34%
Potassium 240.43mg 5%
Total Carbs 64.44g 21%
Sugars 3.43g 14%
Dietary Fiber 2.3g 9%
Protein 25.1g 50%
Vitamin C 0.4mg 1%
Iron 5.8mg 32%
Calcium 86.6mg 9%
Amount Per 100 g
Calories 205.88 Kcal (862 kJ)
Calories from fat 50.96 Kcal
% Daily Value*
Total Fat 5.66g 19%
Cholesterol 108.8mg 81%
Sodium 371.83mg 34%
Potassium 108.12mg 5%
Total Carbs 28.98g 21%
Sugars 1.54g 14%
Dietary Fiber 1.04g 9%
Protein 11.29g 50%
Vitamin C 0.2mg 1%
Iron 2.6mg 32%
Calcium 39mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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