Chef's Help | Featured Items

Back

Cassis Restaurant
Cassis,
2359 Tenth Avenue East
Seattle, WA 98102
206-329-0580

Frisee Salad with Warm Bacon Vinaigrette

Ingredients
1 head baby frisse, trimmed of root and washed

1 egg, duck egg if you prefer

1 qt water

2 T white vinegar

For the Bacon Vinaigrette:

1/4 lb. house-cured bacon, or good quality store brand

1 T chopped shallots

1 medium red tomato-on-the-vine

1 T red wine vinegar

Handful of croutons, homemade

Procedure:
1. In a 2 QT saucepan bring water and vinegar to a very light boil.
2. Cut the bacon into 1/2" cubes and cook over medium heat in a heavy bottomed 10" skillet.
3. When bacon is cooked through, add shallots and tomatoes.
4. Sweat shallots in fat for 30 seconds, careful not to burn.
5. Deglaze pan with the red wine vinegar, scraping the bits stuck to the pan with a wooden spoon.
6. Add frisee, croutons, cover and remove from heat.
7. Crack egg into boiling water and cook until soft.
8. Uncover the frisee and roll in pan until soft and amlleable, but still with body.
9. Remove the frisee from pan and top with bacon, tomatoes, and croutons.
10. With a slotted spoon, remove soft egg from water and gently place on top of frisee.
11. Sprinkle with salt and pepper if desired.
12. Enjoy!

Back
Cassis, 2359 Tenth Avenue East Seattle, WA 98102 206-329-0580

Frisee Salad with Warm Bacon Vinaigrette
Ingredients
1 head baby frisse, trimmed of root and washed
1 egg, duck egg if you prefer
1 qt water
2 T white vinegar
For the Bacon Vinaigrette:
1/4 lb. house-cured bacon, or good quality store brand
1 T chopped shallots
1 medium red tomato-on-the-vine
1 T red wine vinegar
Handful of croutons, homemade
Procedure: 1. In a 2 QT saucepan bring water and vinegar to a very light boil. 2. Cut the bacon into 1/2" cubes and cook over medium heat in a heavy bottomed 10" skillet. 3. When bacon is cooked through, add shallots and tomatoes. 4. Sweat shallots in fat for 30 seconds, careful not to burn. 5. Deglaze pan with the red wine vinegar, scraping the bits stuck to the pan with a wooden spoon. 6. Add frisee, croutons, cover and remove from heat. 7. Crack egg into boiling water and cook until soft. 8. Uncover the frisee and roll in pan until soft and amlleable, but still with body. 9. Remove the frisee from pan and top with bacon, tomatoes, and croutons. 10. With a slotted spoon, remove soft egg from water and gently place on top of frisee. 11. Sprinkle with salt and pepper if desired. 12. Enjoy!