Best Warm Frisée Salad With Crispy Salami Recipes

Frisee Salad with Warm Vinaigrette image

Provided by Tyler Florence

Time 11m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons white vinegar
Sea salt and freshly ground black pepper
4 eggs
8 slices thick-cut bacon, cut into 1/2-inch pieces
2 shallots, thinly sliced
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped chives, plus more for garnish
1 large head frisee lettuce, torn into bite size pieces

Steps:

Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.

Warm Frisée Salad with Crispy Salami image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 8

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
6 oz kosher beef salami slices, cut into 1/4-inch strips
1/2 medium red onion, sliced
1 clove garlic, finely chopped
1/3 cup plus 1 tablespoon sherry vinegar
2 teaspoons coarse-grained mustard
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon coarse ground black pepper
4 bunches frisée, torn
1 pint grape tomatoes, cut in half

Steps:

In 10-inch skillet, heat oil over medium heat. Cook salami strips in oil 5 to 10 minutes, stirring occasionally, until crispy. Remove salami with slotted spoon to paper towels to drain; reserve remaining oil in skillet.
Cook onion and garlic in reserved hot oil 2 minutes, stirring occasionally. Stir in vinegar, mustard, salt and pepper; cook 1 minute.
In large bowl, place frisée and tomatoes. Drizzle with vinegar mixture; toss to coat. Sprinkle with crispy salami pieces. Serve immediately.

Nutrition Facts : Calories 120, Carbohydrate 8 g, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg