Egg, Bacon, & Frisee’ Salad

CSAs are a unique experience in trying new foods that you otherwise may never encounter from a grocery store or restaurant. One of the top pieces of feedback we’ve received, and highest forms of praise, is that our CSA members were able to significantly diversify their diets. Humans are a species that is special in that we have literally thousands of different foods that we can choose from, unlike a koala or panda bear for example, that only rely on one or a few different foods. This is what has allowed us to develop a vast array of food traditions all across the globe. Our challenge, as local food advocates, is to develop a food tradition that is local to our area and seasonal patterns, is efficient enough to be sustained economically, that suits our palates, and nourishes our bodies as much as possible.

That’s where frisee’ comes in. A popular item in French cuisine, it’s not often seen in American supermarkets. It offers an oft overlooked, or even maligned flavor from the American palate: bitter. While not as sharp as a dandelion, it is reminiscent and of the same family (Asteraceae). Eaten on its own, it can be off-putting or even overpowering - however, in combination with the right elements of flavors, bitter greens achieve a depth and richness of flavor that can hardly be matched. Bitter greens beg for acid, fat, and savory or sweet combinations. This recipe incorporates these into a simple, and simply mouthwatering, salad that will have you plowing through your head of frisee’. Even more importantly, it will allow you an easy in-road for incorporating bitter greens onto your plate, and all the wonderful health benefits they offer. For more on that, check out our produce guide. If you’re ready to try something new, give this recipe a go and let us know what you think!

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Frisee Salad with Egg, Bacon, and Maple Vinaigrette

Yield: 4

Author: Roxanne of Winterspring Farm

Enjoy this fabulous French bitter green the way it was meant to be: paired with rich bacon, egg, and tangy-sweet maple vinaigrette.

Ingredients

Maple Vinaigette

• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice (or apple cider vinegar)
• 2 teaspoons Worcestershire sauce
• 1/3 cup of olive oil
• Salt and pepper to taste

Salad fixings

• 1 large head of frisee', coasely chopped into 2" pieces
• 1 package of organic, nitrate-free bacon
• 4 eggs
• 2 tablespoons minced chives, scallions, garlic scapes, or shallot
• 2 tablespoons roasted sunflower seeds

Instructions

To prepare the vinaigrette:

1. Combine all ingredients into jar with a tight fitting lid, and shake to incorporate.
2. Shake well before each serving for best results.

To prepare the salad,

1. Cook the bacon. Set the oven to 350 degrees F, and line a cookie sheet with as many pieces of bacon as you can fit. Use a wire rack fitting inside the cookie sheet if you have it! Then cook for 20 mins, checking every 5 mins thereafter to get it to your personal preference of crispiness.
2. While the bacon is cooking, poach the eggs. Fill a stainless steel skillet with about 2" of water and bring to a slight simmer. Then gently crack the eggs into the pan, making an effort not to break the yolk. Cook for about 3 minutes, or until the whites are just firm but the yolk still soft. Remove from pan with a slotted spoon and set aside.
3. Once the bacon is done cooking, remove the cookie sheet from the oven and transfer the bacon onto a paper towel if not using a wire rack. Set aside to drain any excess fat.
4. Chop the frisee' and divide it among 4 individual bowls for serving.
5. Mince the chives/shallot/scapes/scallions and set aside.
6. Chop the cooled bacon and distribute among the 4 bowls.
7. Sprinkle on the roasted sunflower seeds.
8. Add 1 poached egg to each bowl.
9. Sprinkle the chives/shallot/scapes/scallions on top.
10. Drizzle with the maple vin.

Notes

This recipe is flexible, and I wrote it to be flexible with what's in season. For example, different onion family varieties are available at different times of year. This salad is equally delicious with many different onion family options.

I also wrote it for efficiency - if you cook the whole package of bacon at once, you save time, dishes, and heat. The left over bacon that you didn't use for the salad can be stored in the fridge and easily added to a breakfast sandwich the next day, for example. I almost always cook my bacon in the oven because it gives it a consistent texture unlike skillet cooking, and it's very easy to strain off the fat to be used for cooking later.

The vinaigrette will keep for up to 1 week in the fridge with a tight lid. Try using leftover vinaigrette as a marinade for steak, venison, or pork.