Recipe - Friselle (Ring Shaped Crisps)

1 pound Frisee, torn into bitesize
leaves
One half pound Lean slab bacon, cut into
1inch pieces about
1/4inch thick
One fourth cup French peanut oil
1/3 cup Minced shallots
One fourth cup Dry white wine
One fourth cup White wine vinegar
Croutons, if desired
Sauteed minced potatoes
Poached eggs as
accompaniments, if desired
2 tablespoon Minced fresh herbs, such as
tarragon, chives and
chervil

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 MCRecipe Digest V1 #548 by "Master
Harper Gaellon" gaellon@inch.com on Apr 4, 1997