Ingredients
Makes 6 servings
Step 1
Preheat oven to 400°F. Toss potatoes with 2 tablespoons olive oil, thyme, and 1 teaspoon salt in medium bowl. Arrange potatoes in roasting pan; cover pan with foil. Roast until tender when pierced with fork, about 40 minutes. Cool 10 minutes. Cut potatoes in half lengthwise.
Step 2
Meanwhile, toss frisée, dandelion leaves, and parsley in large bowl. Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.
Step 3
Sauté bacon in heavy large skillet over medium-high heat until golden brown, about 5 minutes. Reduce heat to medium; add shallots and potatoes to skillet and sauté 2 minutes. Add vinegar mixture and swirl pan until heated through. Season to taste with salt and pepper. Pour bacon mixture over greens; toss to coat and serve.
How would you rate Warm Frisée Salad with Fingerlings and Bacon?
Leave a Review
Reviews (15)
Back to TopExcellent. I only used frisee - no greens or parsley. Poured out half of the bacon grease and added an additional tablespoon of vinegar.
Anonymous
NYC, NY
8/23/2011
Similarly to other reviewers, I had trouble finding fresh, nice-looking frisee, so I opted to go in a slightly different direction and use baby spinich. Thus I also omitted the parsley leaves and dandelion greens. The salad was delicious and very simple to make. The only thing that didn't seem right, was that I think i needed a bit more of the vinegar mixture. Will make and use a few tablespoons more next time, but will definitely make again, either with frisee or again with spinich.
Sam_B
NY, NY
6/21/2011
Rave reviews everytime I make this, always asked for the recipe.
Anonymous
Newport Beach, CA
4/12/2011
Also! Used "baby yellow potatoes" from Trader Joe's (they're so cute!) instead of fingerlings, and cut them in half as suggested in another review.
chelzadel
4/16/2010
This salad is AWESOME. Warm salad is always interesting, but with bacon and potatoes! The second time I used this recipe, I made tons of changes and the results were absolutely delicious: firstly, we used steak instead of bacon (!!). We also used bagged "southern style greens" instead of frisee/dandelion, which you'd think would be too strong but wilted w/ the warm steak and potatoes. Lastly, I made a vinaigrette of spicy honey mustard and gorgonzola. Everyone loved it and it's so hearty. Absolutely a keeper.
chelzadel
The Pioneer Valley, MA
4/16/2010
...oh yeah, few more things... found both frisee and dandeloin greens but not fingerlings; substituted quartered yukon gold potatoes. Also poured out some of the bacon grease.
hayesweier
Ann Arbor, Mich.
10/19/2009
Excellent! Also goes extremely well with the panko-crusted chicken with mustard maple sauce on this site for a superb fall meal. Might add a touch more sherry vinegar next time for a little more tang.
Anonymous
Ann Arbor, Mich.
10/19/2009
Very simple recipe to make and great results. I substituted just picked spinach for the greens, worked beautifully with the bacon & shallots. The second time I made it I cut the potatoes in half to get a little more crispiness. A definite crowd pleaser.
chocaholik
toronto
7/2/2009
I made this for Mother's Day brunch and everyone loved it. There's quite a bit of bacon fat so I poured off most of it before adding the shallots and potatoes. My guests don't like raw parsley so I wilted it for a few seconds after adding the oil & vinegar.
lpwong
Playa del Rey, CA
5/13/2009
If I can't find the greens, I substitute Curly Endive for the frisee & spring mix for the dandelion greens. I can get 8 servings out of this. I serve it with Beef & Guinness Pie. Great addition to our St. Paddy's day menu.
Anonymous
Jacksonville, FL
3/18/2009
slice the potatoes in half lengthwise, brush with oil, and roast cut site down for a crispy brown finish.
suziecreamcheese
St. Catharines, ON
3/6/2009
Funny I was just browsing through this year-old issue of B.A. (looking for something to make tonight). Spotted this recipe and remember making it last year. Was absolutely fantastic ~ a really nice change-of-pace side dish and superb alongside the mustard-roasted chicken. We are having our gourmet group over next month and I may just have to make it again. Surprised there aren't more reviews, because this was one of the best B.A. recipes of last year!
anncancook
Chicago, IL
4/25/2007
I've made this a few times and everyone loves it. Depending on what looked best at the market, I've used many types of greens as frisee is hard to get on its own. As long as you have something with a good texture and something with a good strong flavor, I've found there are several types that work well.
Anonymous
Tacoma
7/25/2006
Awesome! My husband, not a salad fan, absolutely loved this. Excellent.
SLOLindsay
San Luis Obispo, CA
6/3/2006
Out of this world delicious!!!!! Although I had to use Endive & Escarole because it very difficult to find Frisee or Danaelion here. I actually ate 3/4 of the salad myself.
Anonymous
Tampa, FL.
4/12/2006
