2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Frieze salad is from the family of green salads and can recently be found on our market. It is increasingly found in various recipes for gourmet salads.
The recipe we offer here can be filled with all kinds of green salads. You can add or replace the Frieze salad with arugula, Polish or baby salad.
In this recipe, the main rule is that the eggs remain soft and the bacon is not dried. In the ideal salad, a balance should be achieved between sour, spicy and salty.
The salad is seasoned with Maldon salt, which can also be found on our market relatively recently. It can be replaced with sea or stone, provided that its quantity is reduced by half.
For excellent taste, the potatoes should be flavored while still warm.
Frieze salad with eggs, bacon and croutons
Necessary products:
For the salad: 5-6 lettuce lettuce, 1/2 bunch parsley, 4 medium fresh potatoes, 130 g bacon, 4 eggs, a few spinach leaves, freshly ground black pepper
For the croutons: 3 tbsp. olive oil, 1 large clove of garlic, 150 g bread, cut into larger cubes
For the dressing: 4 tsp. red wine vinegar, 1 1/2 tsp. Dijon mustard, 5 tbsp. olive oil, 1 tbsp. water, 1 large clove of garlic, 1/2 tsp. maldon salt
Method of preparation: Finely chop the parsley. Pour cold water over the potatoes. Bring to a boil, sprinkle with a little salt. Boil for 25 minutes, then drain and cut into large pieces.
Boil the eggs for 4 minutes to make them soft. The maximum cooking time is 5 minutes. Immediately after that they are taken out and placed under running cold water. When completely cooled, peel and set aside.
The croutons and bacon are cooked while the potatoes are cooking. Heat the olive oil and put the crushed garlic clove in it. When it acquires a light brown color, take it out and pour the bread cubes into the pan. Fry for 5-6 minutes, stirring constantly, until browned on all sides. The finished croutons are taken out and set aside.
Fry the bacon, cut into long strips, in the same pan. Stir periodically and if it starts to dry, add 1-2 tbsp. water. Cook until the liquid evaporates.
Frise lettuce leaves are chopped and placed in a large bowl with spinach and parsley. Add the boiled potatoes, bacon and croutons. Pour some of the dressing over the salad and season with a little black pepper. Stir gently and add more dressing if needed. Each portion is served decorated with one egg.
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