Frisée & Bacon Salad Cups – Crispy, Tangy, and Easy to Share
Frisée & Bacon Salad Cups are a tasty way to serve a classic bistro-style salad in a fun, hand-held format. You get the crisp bite of frisée, smoky bacon, and a bright mustardy dressing, all tucked into small, edible cups. They feel special, but they’re easy enough for weeknights and casual gatherings.
Serve them as a light lunch, starter, or party appetizer that looks impressive without the fuss.
Ingredients
Method
- Prep the greens and cups: Rinse and dry the frisée thoroughly. Separate and wash your chosen “cups” (endive leaves or small lettuce leaves). Pat dry and chill to keep them crisp.
- Cook the bacon: In a skillet over medium heat, cook diced bacon until crispy, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Reserve 2–3 tablespoons of bacon fat in the pan.
- Sauté the shallot: Lower heat to medium-low. Add minced shallot to the bacon fat and cook 1–2 minutes until fragrant and just softened.
- Build the warm dressing: Whisk in Dijon (and whole-grain mustard if using), red wine vinegar, and honey. If the dressing looks too thick or too sharp, whisk in 1–2 tablespoons olive oil to balance. Season with black pepper and a pinch of salt as needed.
- Toss the salad base: In a large bowl, add frisée, most of the crispy bacon, and chopped herbs. Drizzle the warm dressing over the greens and toss quickly to coat. Taste and adjust with more vinegar, honey, or oil to get a bright, balanced flavor.
- Prepare the eggs (optional): Soft-boil eggs for about 6–7 minutes, then cool, peel, and quarter. Alternatively, poach eggs and slice gently. The soft yolk adds richness that mimics a classic frisée salad.
- Assemble the cups: Arrange leaves or phyllo cups on a platter. Spoon the dressed frisée into each, then top with remaining bacon. Add crouton crumbs for crunch and cheese, if using. Finish with egg slices on top or on the side.
- Serve immediately: These are best when the greens are crisp and the dressing is warm. Offer extra black pepper and a squeeze more vinegar at the table if desired.
Why This Recipe Works
This recipe blends familiar flavors—bacon, Dijon, and vinegar—with the delicate texture of frisée. The frisée stands up to warm bacon drippings, so the greens don’t wilt into a soggy mess. Using small cups (like endive leaves or mini lettuce cups) turns a sit-down salad into a simple finger food.
The warm dressing made from bacon fat, shallot, and mustard adds depth and ties everything together. Best of all, you can prep elements ahead and assemble right before serving for maximum crunch.
What You’ll Need
- Frisée (curly endive): About 1 medium head, trimmed and torn into bite-size pieces
- Thick-cut bacon: 6–8 slices, diced
- Shallot: 1 small, finely minced
- Dijon mustard: 1 tablespoon
- Whole-grain mustard (optional): 1 teaspoon for texture
- Red wine vinegar: 2 tablespoons (or sherry vinegar)
- Olive oil: 1–2 tablespoons (as needed to balance the dressing)
- Honey or maple syrup: 1 teaspoon, to soften the acidity
- Eggs (optional): 2 soft-boiled or poached, for a traditional touch
- Chives or parsley: 2 tablespoons, finely chopped
- Black pepper: Freshly ground
- Salt: To taste (go easy; bacon is salty)
- Salad “cups”: 16–20 endive leaves, small butter lettuce leaves, or mini phyllo cups
- Croutons (optional): A handful, crushed for crunch
- Parmesan or goat cheese (optional): Shaved or crumbled
Instructions
- Prep the greens and cups: Rinse and dry the frisée thoroughly. Separate and wash your chosen “cups” (endive leaves or small lettuce leaves).
Pat dry and chill to keep them crisp.
- Cook the bacon: In a skillet over medium heat, cook diced bacon until crispy, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Reserve 2–3 tablespoons of bacon fat in the pan.
- Sauté the shallot: Lower heat to medium-low.
Add minced shallot to the bacon fat and cook 1–2 minutes until fragrant and just softened.
- Build the warm dressing: Whisk in Dijon (and whole-grain mustard if using), red wine vinegar, and honey. If the dressing looks too thick or too sharp, whisk in 1–2 tablespoons olive oil to balance. Season with black pepper and a pinch of salt as needed.
- Toss the salad base: In a large bowl, add frisée, most of the crispy bacon, and chopped herbs.
Drizzle the warm dressing over the greens and toss quickly to coat. Taste and adjust with more vinegar, honey, or oil to get a bright, balanced flavor.
- Prepare the eggs (optional): Soft-boil eggs for about 6–7 minutes, then cool, peel, and quarter. Alternatively, poach eggs and slice gently.
The soft yolk adds richness that mimics a classic frisée salad.
- Assemble the cups: Arrange leaves or phyllo cups on a platter. Spoon the dressed frisée into each, then top with remaining bacon. Add crouton crumbs for crunch and cheese, if using.
Finish with egg slices on top or on the side.
- Serve immediately: These are best when the greens are crisp and the dressing is warm. Offer extra black pepper and a squeeze more vinegar at the table if desired.
Storage Instructions
Assembled cups don’t store well—they lose crunch quickly. If you expect leftovers, keep components separate.
Store washed frisée and herbs in a sealed container with a paper towel for up to 2 days. Keep cooked bacon in the fridge for 3–4 days and re-crisp briefly in a skillet. The dressing can be refrigerated for up to 5 days; warm gently and whisk before using.
Assemble only what you’ll eat and build more as needed.
Benefits of This Recipe
- Great texture contrast: Crisp greens, crunchy bacon, and creamy egg make every bite satisfying.
- Crowd-friendly format: Hand-held cups are easy to pass around and eat without utensils.
- Balanced flavor: Smoky, salty bacon paired with a tangy mustard dressing keeps things lively, not heavy.
- Flexible and adaptable: Swap the “cups,” add cheese, or use different vinegars without losing the core idea.
- Quick to prepare: Most steps are done in under 30 minutes, especially if you pre-cook the bacon.
What Not to Do
- Don’t overdress the frisée: It should be lightly coated, not soggy. Add dressing gradually.
- Don’t skip drying the greens: Water clinging to frisée will dilute the dressing and kill the crunch.
- Don’t over-salt: Bacon, mustard, and cheese already bring salt. Taste before adding more.
- Don’t let the dressing sit too long: Warm bacon fat will firm up as it cools.
Toss and serve promptly.
- Don’t assemble too early: Fill the cups right before serving so they stay crisp.
Recipe Variations
- Frisée & Lardon Classic: Use thick lardons, add a splash of sherry vinegar, and top with a poached egg for a more traditional bistro vibe.
- Apple and Walnut: Add thin apple slices and toasted walnuts. Swap in cider vinegar and a touch more honey.
- Goat Cheese & Herbs: Crumble soft goat cheese and add extra chives and tarragon for a fresh, creamy finish.
- Smoked Turkey Bacon: For a lighter option, use turkey bacon and increase olive oil in the dressing for richness.
- Phyllo Party Cups: Use mini phyllo shells for a crisp, pastry bite. Fill just before serving to avoid sogginess.
- Garlic Crouton Crunch: Toss warm croutons with a little garlic and olive oil; crush lightly over the top.
- Citrus Twist: Add orange zest to the dressing and a few segments of orange or grapefruit for brightness.
FAQ
Can I use regular lettuce instead of frisée?
Yes, but choose sturdy leaves like little gem or romaine hearts.
Tender lettuces wilt quickly with warm dressing, so keep the dressing cooler and serve right away.
What can I use instead of endive or lettuce cups?
Mini phyllo shells, toasted baguette slices (as crostini), or even halved cherry tomatoes for tiny bites work well. Just keep the ratio of greens to base balanced so each bite is clean and crisp.
Is there a good vegetarian option?
Skip the bacon and use crisped mushrooms or smoked almonds for a savory bite. Replace bacon fat with olive oil and add a dash of smoked paprika for depth.
How do I make perfect soft-boiled eggs?
Bring water to a gentle boil, lower in cold eggs, and cook 6–7 minutes.
Transfer to ice water for 1 minute, then peel carefully. The yolks should be jammy and soft.
Can I make the dressing without bacon fat?
Absolutely. Use 3 tablespoons olive oil, then whisk in Dijon, vinegar, honey, and shallot.
Add a pinch of smoked salt or paprika if you want a hint of that bacon-style flavor.
How many cups does this make?
Plan on about 16–20 cups, depending on the size of your leaves and how generously you fill them. For appetizers, allow 2–3 cups per person.
What’s the best vinegar for this recipe?
Red wine vinegar is classic, but sherry vinegar adds a rounder, nutty note. Cider vinegar works in fruit-forward variations.
Final Thoughts
Frisée & Bacon Salad Cups deliver big flavor in small, crisp packages.
They’re easy to prep, quick to assemble, and always a hit on a snack board or dinner table. Keep the greens dry, the dressing warm, and the assembly last-minute. With that, you’ll get the perfect bite every time—tangy, smoky, and refreshingly crisp.
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