Frisée salad recipe
At the height of summer the last thing you want to do is lots of complicated cooking. I’m big on picnics and love to bring a good salad to the park. My seven minute bacon and egg salad is equally tasty hot or cold, and if you don’t want to go down the picnic route it works brilliantly as a light lunch on a hot day.
Ingredients
- 3 Large eggs
- 200 g Fine green beans, trimmed
- 6 Rashers of smoked streaky bacon
- 100 g Frisée leaves
- 3 Large eggs
- 7.1 oz Fine green beans, trimmed
- 6 Rashers of smoked streaky bacon
- 3.5 oz Frisée leaves
- 3 Large eggs
- 7.1 oz Fine green beans, trimmed
- 6 Rashers of smoked streaky bacon
- 3.5 oz Frisée leaves
- 3 tbsp Extra virgin olive oil
- 1 tbsp Sherry vinegar
- 1 tsp Dijon mustard
- 2 tsp Capers in vinegar, drained
- 2 Anchovy fillets, finely chopped (optional)
- 3 tbsp Extra virgin olive oil
- 1 tbsp Sherry vinegar
- 1 tsp Dijon mustard
- 2 tsp Capers in vinegar, drained
- 2 Anchovy fillets, finely chopped (optional)
- 3 tbsp Extra virgin olive oil
- 1 tbsp Sherry vinegar
- 1 tsp Dijon mustard
- 2 tsp Capers in vinegar, drained
- 2 Anchovy fillets, finely chopped (optional)
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 7 mins
- Serves: 2
Step-by-step
- Bring a large pan of salted water to the boil. Pop in the eggs (Gizzi uses free range) and cook for six minutes. When there is four minutes to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water.
- While everything boils, heat the grill to high. Grill the bacon for about five to six minutes, turning halfway, until crisp and golden. Snip into bite-size pieces. Shake up all the dressing ingredients together with some seasoning in an old jam jar.
- Peel the eggs and cut in half. They should still be gooey in the centre. Toss the beans, bacon and frisée with most of the dressing. Scatter the eggs on top, drizzle the rest of the dressing over the eggs then tuck in.
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