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Asparagus, Bacon and Leaf
Salad |
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Frisée
has feathery, curly, slightly bitter tasting leaves and is
a member of the chicory family. Frisée leaves range in
color from yellow-white to yellow-green.
SERVES FOUR
1 1/4 lb medium asparagus spears
4 1/2 oz thin-cut smoked back (lean) bacon
9 oz frisée lettuce leaves or mixed leaf salad
1/2 cup French dressing |
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1 |
Heat a
1/2 inch depth of water in a frying pan until
simmering.
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2 |
Trim off
any tough stalk ends from the asparagus.
Cut the spears into three, setting the tender tips
aside.
Set aside the asparagus tips.
Cook the remainder of the spears in the simmering
water for about 3 minutes, until almost tender.
Add the tips and cook for 1 minute more.
Drain and refresh under cold, running water. |
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3 |
Dry-fry
the bacon until golden and crisp and then set it aside
to cool slightly.
Use kitchen scissors to snip the bacon into bite size
pieces.
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4 |
Place
the frisée or mixed leaf salad in a bowl and add the
bacon.
Add the asparagus and a little black pepper to the
salad.
Pour the dressing over.
Toss the salad lightly and then serve before the
leaves begin to wilt. |
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