This classic frisée salad taste like it is straight out of a French bistro. The mustard and shallot vinaigrette makes the perfect pairing with the frisée and bacon. The dressing is a true emulsification created by slowly whisking in the olive oil.
Traditionally this salad is served with a warm poached egg.
Classic Frisée Salad
Crisp frisée lettuce served topped with bacon and a mustard and shallot vinaigrette.
Make the dressing
Finely dice the shallot and place in a medium bowl with the mustard and sherry vinegar. Slowly whisk in the olive oil. Season with salt and pepper to taste.Slowly whisking in the olive oil create an emulsification. Pouring it in too fast will cause the sauce to separate.
Prepare the salad
Thoroughly rinse the frisée and pat dry. Trim the bottom and cut the lettuce in thirds. Slice the cooked bacon and place in the salad.
Toss in the dressing and serve.