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Tasting Notes
Smoky, rich, delicious bacon plays well with the bitterness of frisée and the sweetness of pearl onions, which are roasted in rendered bacon fat and infused with flavor.
A kiss of sherry vinegar lends a sweet acidity that cuts through the heft of the bacon and a generous sprinkling of freshly ground black pepper brings a wallop of spice.
Tips & Techniques
- High and dry. It’s important to dry the frisée well after you wash it. With the water droplets out of the way, the flavor of the vinaigrette can adhere to its feathery leaves.
- The most from your roast. Peeling raw pearl onions can be a time-consuming task, but you can make quick work of it by roasting the pearl onions in their skin – the peels will slide off more easily once they’re cooked.
- Some like it hot. We wouldn’t recommend putting warm bacon and onions in a delicate salad, but hardy frisée can take the heat. In fact, the warmth helps the frisée absorb the flavors of the sherry vinaigrette.
Toolbox
These tools are the ones we find especially helpful when making this dish.
- Roasting rack. Here, a wire roasting rack placed over a pan elevates the bacon so that the excess fat can drip away and flavor the onions. If you don’t have one, a cooling rack over a rimmed cookie sheet will also do the job.
The list below includes all the equipment you’ll want to make this dish.
Small baking sheet with rack
Foil
Rubber spatula
Mesh strainer over medium bowl
Small bowl
Large bowl
Knife and cutting board
Scissors
Tongs
Two large spoons
- 6 pieces thick cut bacon
- 1 cup pearl onions
- ¼ cup toasted walnuts
- 1 head frisee, cut into 1-inch pieces
- Juice of 1 lime
- Freshly ground black pepper
- ¼ cup bacon drippings (reserved from roasted bacon)
Serves: 4
Total Time: 60 minutes
Active Time: 15 minutes
- Preheat oven to 350°F. Place the pearl onions on a baking sheet lined with aluminum foil. Place a roasting rack or cooling rack on top of the onions and place the slices of bacon on the rack. Put the baking sheet in the oven and cook for about 25 minutes or until bacon is cooked but not crispy and the pearl onions are tender. Remove the bacon and strain the onions, saving the bacon drippings.
- Once slightly cooled, peel the roasted pearl onions. They should just slip right out of their skins. Cut the bacon into 1-inch pieces.
- Place the frisée in a bowl and add the bacon, peeled pearl onions and walnuts. Drizzle the lime juice and bacon drippings around the outside of the bowl, season with freshly ground black pepper and toss.
Here is a great way to turn this dish into a meal
Bacon Frisée Salad with a poached egg
For a classic frisée lardon salad, top the frisée and bacon salad with a poached egg and sliced chives.