Frisee Salad with Beans and Warm Bacon Dressing

Name: Frisee Salad with Beans and Warm Bacon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried navy beanspicked over, rinsed and soaked overnight in 4 cups of cold water; 1 bay leaf; 2 garlic cloves, lightly crushed; Salt; 2 cups cubed crustless peasant bread (3/4 inch); 2 tablespoons plus 2 teaspoons extra-virgin olive oil; 1/4 pound thick-sliced bacon, cut crosswise into 1/4-inch strips; 3 large shallots, thinly sliced; 3 tablespoons Champagne vinegar or white wine vinegar; Freshly ground pepper; 1/2 pound frisee, torn into 2-inch pieces; 1/2 cup yellow cherry tomatoes, halved; 1/4 pound mild goat cheese, crumbled into 1-inch pieces

Servings: persons

1 cup dried navy beanspicked over, rinsed and soaked overnight in 4 cups of cold water
1 bay leaf
2 garlic cloves, lightly crushed
Salt
2 cups cubed crustless peasant bread (3/4 inch)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/4 pound thick-sliced bacon, cut crosswise into 1/4-inch strips
3 large shallots, thinly sliced
3 tablespoons Champagne vinegar or white wine vinegar
Freshly ground pepper
1/2 pound frisee, torn into 2-inch pieces
1/2 cup yellow cherry tomatoes, halved
1/4 pound mild goat cheese, crumbled into 1-inch pieces

1
Drain and rinse the beans.
2
In a medium saucepan, combine the beans with the bay leaf, garlic and 4 cups of water and bring to a boil over high heat.
3
Reduce the heat to moderately low, cover partially and simmer the beans until tender but not mushy, about 1 hour; add 1/2 teaspoon salt 10 minutes before they are done.
4
Drain the beans and let cool to room temperature.
5
Discard the bay leaf and garlic.
6
Meanwhile, preheat the oven to 350.
7
Toss the bread cubes with 2 teaspoons of the olive oil and arrange in a single layer in a baking dish.
8
Bake for about 8 minutes, or until golden but not dry.
9
In a nonreactive medium skillet, fry the bacon over moderately high heat until crisp.
10
Transfer the bacon to paper towels to drain.
11
Add the remaining 2 tablespoons olive oil to the fat in the skillet.
12
Add the shallots and cook over moderate heat, stirring occasionally, until just beginning to brown, about 7 minutes.
13
Stir in the vinegar, season with salt and pepper and keep warm.
14
In a large bowl, toss the frisee with the beans, bacon, toasted croutons and tomatoes.
15
Add the dressing and toss.
16
Add the goat cheese and toss gently but thoroughly.
17
Serve immediately.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dried navy beanspicked over, rinsed and soaked overnight in 4 cups of cold water, 1 bay leaf, 2 garlic cloves, lightly crushed, Salt, and more.

Yes, Frisee Salad with Beans and Warm Bacon Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!