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Warm Frisée Salad with Fingerlings and Bacon


  • 1 lb. small fingerling potatoes, unpeeled
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 tsp. chopped fresh thyme
  • 1 tsp. salt
  • 8 cups frisée, torn into bite-size pieces
  • 4 cups dandelion greens, torn into bite-size pieces, center ribs and stems removed
  • 1 cup Italian parsley
  • 3 Tbsp. sherry wine vinegar
  • 12 oz. thick sliced bacon, cut into 1/2-inch pieces
  • 1/4 cup sliced shallots


  • 1. Preheat standard oven to 400°F.
  • 2. Toss potatoes, 2 Tbsp. of the olive oil, thyme and salt in medium bowl. Arrange potatoes in half hotel pan; cover pan with foil. Roast 35 to 40 minutes or until tender when pierced with fork. Cool 10 minutes. Cut potatoes in half lengthwise.
  • 3. Meanwhile, toss frisée, dandelion leaves and parsley in large bowl.
  • 4. Whisk vinegar and remaining 2 Tbsp. olive oil; set aside.
  • 5. Cook bacon in skillet on medium heat until brown and crisp. Reduce heat to medium-low. Sauté shallots and potatoes 2 minutes. Add vinegar mixture. Swirl pan to combine ingredients. Cook until heated through.
  • 6. Pour bacon mixture over greens mixture. Toss to coat. Divide evenly between 4 plates and serve.
  • Nutritional information per serving: Calories 653; Total Fat 51g; Saturated Fat 13g;
  • Trans. Fat 0g; Cholesterol 56mg; Sodium 1468mg; Total Carbohydrate 33g; Dietary Fiber 5g;
  • Total Sugars 2g; Protein 18g