Monday, October 21, 2013

FRISEE SALAD



Though we can still walk around in T-Shirts half the time, fall has arrived. Gone is the heat, no more swimming in the river and the vegetable stands at the market definitely have different fare to sell.
While we ate mostly Mache salad all summer, it just does not chive all that much with winter. 

Frisee on the other hand is much more like this season. Slightly bitter, hardy and tense leaves.  Looking at a head of Frisee , it reminds me of edible thistles almost...Which makes for a nice "tiede" salad. Tiede means warm in french. I love it with a bacon vinaigrette and some eggs that just were boiled. Many recipes show this salad with poached eggs, but I prefer them hard boiled, but warm. I also add a spoon of Creme Fraiche to the mix it gives a creamier texture and sticks better to the leaves.
You could not do that dressing with Mache leaves, they'd wilt on impact, but those frizzy leaves? No worries. It's a meal!

Simply cut up some bacon, fry it up, douse the heat with your favorite vinegar, salt, pepper and all done.  If you have some potatos around, fry with the bacon and mix them into the salad.




GIANT HEADS OF FRISEE SALAD AT THE MARKET

FRY UP THE BACON

A DASH OF VINEGAR

MY VERSION IS WITH CREME FRAICHE

SALT, PEPPER AND THE EGGS!


4 comments:

Nadege said...

My mother used to make almost the same salad but with dandelion instead of the frisee and minus the cream. Delicious!
Last saturday at the farmer's market, there was only 1 kind of peaches left and the plums were not as sweet as during the summer. Asian pears, persimmons, pomegranates and grapes were abundant.

H.Peter said...


Even in california, Fall has arrived it seems

Ken Broadhurst said...

I've never used cream in my frisée aux lardons either, but you salad looks perfect.

H.Peter said...


Thanks Ken, it did turn out good.