Best Secret Frisee Salad With Blue Cheese Bacon And Hazelnuts Recipes

Frisee Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 ounces blue cheese, such as Cabrales, Saga, Roquefort, or Gorgonzola dolce
6-inch piece baguette
3 tablespoons champagne vinegar
2 tablespoons chopped shallot
1 tablespoon sugar
1 large egg
Kosher salt and freshly ground black pepper
4 ounces pancetta or thick-cut bacon, cut into 3/4 by 1/4-inch pieces
10 ounces frisee (French curly endive), torn into bite-sized pieces (about 10 cups)
3 radishes, thinly sliced
Candied pecans, for garnish

Steps:

Position an oven rack to the top position and preheat the broiler. Cut the cheese into 1/4-inch thick slices. Slice 12 long 1/2-inch diagonal slices from the baguette, then top with cheese slices. Arrange them on a baking sheet and set aside. .
Whisk the vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a small bowl.
Heat a heavy-bottomed medium skillet over medium heat and cook the pancetta, stirring occasionally, until golden, about 6 minutes. Transfer to a paper-towel-lined plate. Reserve the drippings in the skillet and reduce the heat to low.
Add the vinegar mixture to the drippings in the skillet, whisking constantly, until slightly thickened, 1 to 2 minutes. Remove from heat.
Put the frisee in a large bowl and pour the warm dressing over it and toss to coat. Season with salt and pepper.
Broil the bread until the cheese is just soft, about 1 minute. Transfer the salad to serving plates, then top with radishes, pecans and pancetta. Top each salad with 3 blue cheese crostini.
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Spinach, Arugula, and Frisee Salad with Bleu Cheese Dressing, Fresh Tomatoes, and Crispy Bacon image

Provided by Brad Sorenson

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14

1 tablespoon canola oil
1 small yellow onion, cut into small dice
2 cups sour cream
1 cup prepared mayonnaise
8 ounces bleu cheese, crumbled (recommended: Point Reyes)
2 tablespoons fresh sage, finely chopped
1/2 to 1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups fresh baby spinach, washed and dried
1 cup fresh baby arugula, washed and dried
2 frisee hearts, washed and dried
1 cup seeded and small diced tomato
1 cup cooked crisp and diced bacon

Steps:

In a small saute pan, over medium heat, heat the oil and cook the onion until lightly browned. Lower the heat and cook until caramelized, about 10 more minutes, stirring occasionally. Remove from the heat and set aside to cool.
In a large bowl, combine the sour cream, mayonnaise, blue cheese, and sage. If the dressing is too thick, loosen the dressing by pouring in a little more of the buttermilk. You want the dressing to be pourable. Season the dressing with salt, and pepper, to taste.
Combine the spinach, arugula, frisee, tomato, and bacon in a large bowl and dress gently with a few spoonfuls of blue cheese dressing. Add more dressing to taste, but don't overdress the greens. Season the salad with salt, and pepper, to taste.