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Name: Frisee Salad with Hot Bacon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1/2 lb Lean slab bacon, cut into; 1/4 c White wine vinegar; 2 tb Minced fresh herbs, such as; Croutons, if desired; Sauteed diced potatoes; 1/3 c Shallots minced; 1/4 c Dry white wine; 1 lb Frisee, torn into bite-size; Poached eggs as; 1/4 c French peanut oil

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INGREDIENTS

1/2 lb Lean slab bacon, cut into
1/4 c White wine vinegar
2 tb Minced fresh herbs, such as
Croutons, if desired
Sauteed diced potatoes
1/3 c Shallots ; minced
1/4 c Dry white wine
1 lb Frisee, torn into bite-size
Poached eggs as
1/4 c French peanut oil

Servings

INSTRUCTIONS

Arrange the frisee in a salad bowl. In a saucepan of boiling water blanch the bacon for 3 minutes, drain and pat dry. In a skillet set over moderate heat, heat the oil until hot. Add the bacon and cook until it is nearly crisp. With a slotted spoon remove the bacon to drain on paper towels. To the skillet add the shallots and cook 1 minute, stirring. Add the white wine and vinegar and reduce for 1 minute. Pour the dressing over the frisee, add the bacon, croutons and potatoes and toss to combine. Divide the salad among serving plates and garnish each with a poached egg and fresh herbs. >From Taste Show # TS4795 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" on Apr 4, 1997

NOTES

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Frisee Salad with Hot Bacon Dressing

1/2 lb Lean slab bacon, cut into
1/4 c White wine vinegar
2 tb Minced fresh herbs, such as
 Croutons, if desired
 Sauteed diced potatoes
1/3 c Shallots minced
1/4 c Dry white wine
1 lb Frisee, torn into bite-size
 Poached eggs as
1/4 c French peanut oil

Arrange the frisee in a salad bowl.    In a saucepan of boiling water blanch the bacon for 3 minutes, drain and  pat dry. In a skillet set over moderate heat, heat the oil until hot. Add  the bacon and cook until it is nearly crisp. With a slotted spoon remove  the bacon to drain on paper towels. To the skillet add the shallots and  cook 1 minute, stirring. Add the white wine and vinegar and reduce for 1  minute.    Pour the dressing over the frisee, add the bacon, croutons and potatoes and  toss to combine. Divide the salad among serving plates and garnish each  with a poached egg and fresh herbs.    >From Taste Show # TS4795    Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master  Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997

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Nutrition

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Serving Size: 1 Serving (229g)
Recipe Makes: 4 Servings

Calories: 26
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3.8mg		0 %
Potassium 86.7mg		2 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.3g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 26

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