Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Frisee Salad with Warm Dressing of Bacon, Egg & Pine Nuts

This is a truly decadent salad, best eaten slowly with a nice glass of wine. The curly, crispy frisee is softened with the warm dressing, a savory combination of bacon, pine nuts and champagne vinegar, while the softly poached egg on top is the crowning touch.

Ingredients: Print Ingredients

1 head of frisee lettuce, washed and chopped
1/3 c. finely chopped chives
6 oz. bacon, fried until crisp and r chopped
2 small eggs, poached medium
4 oz. pine nuts
2 tblsp. Extra Virgin olive oil
2 tblsp. Champagne vinegar
Freshly cracked black pepper
Rough cut sourdough croutons (optional)


Place the chopped chives and frisee into a salad bowl. In a small saucepan, combine the olive oil and vinegar, salt and pepper and heat until warm, not hot. Stir in the bacon and pine nuts. Pour over the frisee, add the croutons and toss.

Poach the eggs medium; drain water and cool slightly.

How To Serve:

Scoop the salad onto two small serving plates, and place a poached egg on top of each. Sprinkle with freshly cracked black pepper. Serve immediately, while dressing is still warm.

Click here for a printable version of the recipe.

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