Stephanie & Tony’s Table: Frisée Salad

Frisée salad


1 egg, poached

2 thick cut bacon slices

2 cups frisée

1/2 red onion

1/2 cup walnuts

1 tbsp of fresh parsley, finely chopped


2 tsp Dijon mustard

2 tbsp balsamic vinegar

3 tbsp extra virgin olive oil

1 garlic clove, minced

Salt and pepper

Gently crack open egg, and drop into boiling water to poach heat a medium saute pan on high heat and render bacon until cooked, remove from heat, de grease and chop up In a large mixing bowl, combine frisée, onions, walnuts, bacon,  and parsley.

Combine all components of dressing in a small bowl and whisk together Stir dressing into salad mixture, top with egg

Charles Osgood Event

Listen Live