Ingredients Jump to Instructions ↓

  1. 2 all-purpose potatoes, such as Yukon Gold, peeled and cut into 1/8-inch slices

  2. 2 slices bacon

  3. 1/4 cup brewed black tea 3 tablespoons lemon juice

  4. 1 tablespoon canola oil

  5. 1 teaspoon red-wine vinegar Salt & freshly ground pepper, to taste

  6. 1 head frisee, or other chicory, torn (4 cups)

  7. 2 heads Belgian endive, cut on the diagonal into wide strips (4 cups)

  8. 1 large red or yellow tomato, seeded and diced

  9. 1 cup low-fat croutons, (see Tip)

  10. 1/2 cup chopped fresh parsley

  11. 2 tablespoons crumbled Roquefort, or other blue cheese

Instructions Jump to Ingredients ↑

  1. Boil potatoes in salted water in a medium saucepan until just tender, 8 to 10 minutes. Drain and transfer to a large bowl. Cook bacon in a small skillet until crisp. Drain on paper towels. Crumble over potatoes. Whisk tea, lemon juice, oil and vinegar in a small bowl until blended. Season with salt and pepper. Pour dressing over potatoes and bacon and toss to coat. Add frisée (or chicory), endive, tomato, croutons, parsley and cheese; toss well. Adjust seasoning with salt and pepper. Serve immediately.


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