Bacon and frisee with croutons. Photo / Robert Trathen
The chicory family has many members and should all be eaten young. Frisee is the sweetest of this bitter group.
1 Grill some bacon rashers, retaining the fat that the bacon drips. Set the bacon aside and keep warm.
2 Add some oil and crushed garlic to the bacon fat.
Toss cubes of bread around in this and put back in the oven to crisp up.
3 Reduce some red wine in a pan by half, add a little salad oil and season well with salt and pepper.
4 Cut the warm bacon into chunks and add to the pan, then remove from the heat. Make a nest of frisee leaves then pour the hot red wine vinaigrette and bacon over the leaves and top with the garlic croutons.
