Warm Frisee Salad With Fingerlings and Bacon

Recipe by Sandi From CA

Mmmm... too many good ingredients! Sandi does a nose dive into the platter!

Top Review by Ilysse

I actually posted this recipe but they removed it 'cause this one was here. I know I did a search b4 I posted, I always do, so not sure what happened. Anyway this is what I put at the heading of my post. I hope it helps others decide what to do with this great salad: Nice as a salad, side dish or main dish. Found this on Epicurious. I can't find dandelion leaves so I use one or all of the following or do withtout: Belgian Endive, Arugala, and/or Watercress. I've also used white wine vinegar. Sometimes I like to sprinkle some cheese over the top. Try cutting slivers of Parmigiano-Reggiano or Pecorino Romano with a veggie peeler. Also nice with a small wedge or round of soft goat cheese on the side. Add some cut up apples and pears and you have a lovely fall lunch perfect for company or an autumn garden party or tea. Belive it or not, the leftovers make a nice frittata (I WILL frittata anything lol)

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Toss potatoes with 2 tablespoons olive oil, thyme and 1 teaspoon salt in medium bowl.
  3. Arrange potatoes in roasting pan; cover pan with foil.
  4. Roast until tender when pierced with fork, about 40 minutes.
  5. Cool 10 minutes, then cut potatoes in half lengthwise.
  6. Meanwhile, toss frisée, dandelion greens and parsley in large bowl.
  7. Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.
  8. Sauté bacon in heavy, large skillet over medium-high heat until golden brown, about 5 minutes.
  9. Reduce heat to medium; add shallots and potatoes to skillet and sauté 2 minutes.
  10. Add vinegar mixture and swirl pan until heated through.
  11. Season to taste with salt and pepper.
  12. Pour bacon mixture over greens, toss to coat and serve.

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