Recipe information
Yield
serves 4
Ingredients
8 slices bacon
1 medium red onion, sliced thinly lengthwise
1 small head chicory, roughly chopped
1 small head frisée, roughly chopped
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
Preparation
Step 1
Place the bacon in a large skillet over medium heat. Cook until it is golden and crisp. Drain on paper towels. Break into 1- to 1 1/2-inch pieces; set aside. Drain all but 1 1/2 tablespoons bacon fat from the pan. Add the onion. Cook over medium heat until soft and golden, about 5 minutes. Remove from heat.
Step 2
Place the chicory, frisée, bacon, and onion in a large bowl. In another bowl, whisk the lemon juice, olive oil, salt, and pepper. Drizzle over the salad, and toss. Serve the salad immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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