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Gallery Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/2 pound slab bacon, cut into 1/4-inch cubes 2 bunches frisee, torn 12 ounces Roquefort, crumbled 2 tablespoons red-wine vinegar 6 tablespoons olive oil Salt and freshly ground pepper 1 pound small red potatoes 1-2 tablespoons clarified butter 2 garlic cloves, chopped
Cook’s Notes To make clarified butter, melt 1/2 pound (2 sticks) of unsalted butter in a saucepan over low heat. Skim off any foam, then strain into a bowl through two layers of cheesecloth. Discard any watery residue at the bottom of the pan. Clarified butter can be stored in the refrigerator for 1 month or in the freezer for up to 6 months.
Gallery
Recipe Summary Servings: 6
Gallery
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/2 pound slab bacon, cut into 1/4-inch cubes 2 bunches frisee, torn 12 ounces Roquefort, crumbled 2 tablespoons red-wine vinegar 6 tablespoons olive oil Salt and freshly ground pepper 1 pound small red potatoes 1-2 tablespoons clarified butter 2 garlic cloves, chopped
Directions
In a small saute pan over medium-low heat, cook the bacon, stirring occasionally, until fat is rendered and bacon is crisp. Discard fat and drain the bacon cubes on paper towels.
Combine bacon, frisee, and Roquefort in a mixing bowl, reserving a little bacon and cheese for garnishing tops of salads. Whisk together vinegar, oil, salt, and pepper, and set aside.
Peel potatoes and cut them into quarters. Rinse in several changes of water and dry thoroughly. In a large, heavy saute pan or iron skillet, heat clarified butter over medium-high heat and add potatoes in no more than 1 layer (you may have to cook the potatoes in 2 batches). Brown thoroughly on 1 side before turning. Cook potatoes until brown on all sides and tender when pierced with a fork. Add garlic to pan and cook for a minute longer, or until garlic is lightly toasted.
Add enough of the dressing to the bowl of greens to dress lightly, reserving a little for drizzling on the potatoes. Divide the salad among 6 plates and top each with some of the hot potatoes.
Drizzle a little of the remaining dressing over the potatoes, garnish each salad withthe reserved bacon and cheese, sprinkle with more pepper, and serve immediately.
Cook’s Notes To make clarified butter, melt 1/2 pound (2 sticks) of unsalted butter in a saucepan over low heat. Skim off any foam, then strain into a bowl through two layers of cheesecloth. Discard any watery residue at the bottom of the pan. Clarified butter can be stored in the refrigerator for 1 month or in the freezer for up to 6 months.
Cook’s Notes
To make clarified butter, melt 1/2 pound (2 sticks) of unsalted butter in a saucepan over low heat. Skim off any foam, then strain into a bowl through two layers of cheesecloth. Discard any watery residue at the bottom of the pan. Clarified butter can be stored in the refrigerator for 1 month or in the freezer for up to 6 months.
Reviews
Add Rating & Review
Reviews
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All Reviews for Hot Potato and Frisee Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Hot Potato and Frisee Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
