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Share your recipes May 2015

Food Ventures

Frisee Salad with Candied Bacon

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(Courtesy of The Chew: A Year of Celebrations). Serves 4. Prep time: 20 minutes. Cook time: 25 to 30 minutes.


1 shallot, finely chopped

4 tablespoons champagne vinegar

3 tablespoons olive oil

Salt and freshly ground black pepper, to taste


Combine the shallot, vinegar, and oil in a small bowl. Season with salt and pepper and whisk. Set aside.


Candied Bacon:

½ cup dark brown sugar

¼ cup maple syrup

1/8 teaspoon cayenne pepper (or more to taste)

1 tablespoon Dijon mustard

2 teaspoons apple cider vinegar

Salt and freshly ground black pepper

1 pound thick-cut bacon


Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or foil and place a cooling rack on top. Stir together the dark brown sugar, maple syrup, cayenne pepper, Dijon mustard, and apple cider vinegar. Add freshly ground pepper, about 10 turns, and a pinch of salt. Add half the mixture to a baking dish and reserve the other half.

Lay the bacon, piece by piece, in the baking dish, coating both sides, then transfer to the cooling rack. Lay the bacon in a single row on the rack. Place in the oven and let cook. After 15 minutes begin basting every 5 minutes until crispy, 25 to 30 minutes total.

Remove from the oven and let cool on the rack for 5 minutes. Remove from the rack to prevent sticking and use, either whole or crumbled.


Poached eggs:

4 eggs

1 tablespoon vinegar


Bring a pot of water to a boil and add vinegar; reduce to a simmer. Crack one egg at a time into water and cook 4 to 5 minutes. Remove with a slotted spoon.



2 large heads frisee lettuce

Salt and freshly ground black pepper, to taste

Chives for garnish


Cut the root end off the frisee and separate the leaves. Place in a bowl and season with salt and pepper. Dress with the vinaigrette and toss. Divide greens among four serving plates. Top each with a poached egg and candied bacon. Garnish with chives.


Ann's Article:

Special For Mother’s Day: Recipes from ABC’s show ‘The Chew’ and Downton Abbey’s Edwardian Cooking


Ann Hattes travels far and wide in search of interesting food adventures.

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