Frisee Salad Recipe

Prep shallots

Peel and slice the shallots into very thin rings (use a mandoline if available) and separate into loose rings. Pat dry with paper towels to remove excess moisture.

Coat shallots

Toss the sliced shallots in a bowl with the flour and 1/2 teaspoon salt until evenly coated; shake off excess flour from the rings.

Fry shallots

Heat 1 cup neutral oil in a wide skillet or saucepan over medium-high heat to 350°F (175°C) or until a small piece of bread sizzles immediately. Fry the shallot rings in batches (do not overcrowd) for 1 to 2 minutes per batch, stirring gently, until golden brown and crisp.

Drain and season

Use a slotted spoon to transfer fried shallots to a paper towel-lined tray. Immediately season lightly with a pinch of salt. Let cool — they will crisp further as they cool.

Cut bacon into 1/2-inch lardons if not already cut. Place bacon pieces in a cold skillet and cook over medium heat, stirring occasionally, until the fat renders and lardons are crisp and browned, about 8–10 minutes. Use a slotted spoon to transfer lardons to a paper towel-lined plate to drain, reserving about 1 to 2 tablespoons of bacon fat in the skillet.

Combine pomegranate molasses, red wine vinegar, Dijon mustard, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl or jar. Whisk together while streaming in the 3 tablespoons olive oil until the dressing emulsifies and is smooth. Taste and adjust seasoning — add a teaspoon of water if too intense or another 1/2 teaspoon honey if you prefer sweeter.

Warm the reserved bacon fat briefly over low heat (optional) and toss the washed frisée in a large bowl with 1 to 2 tablespoons of the vinaigrette to lightly coat (reserve remaining dressing for serving). The warm fat can help wilt the frisée slightly for better flavor coupling — use only if desired.

Add the cooked bacon lardons, chopped pistachios, and pomegranate arils to the frisée and toss gently to combine.

Transfer the salad to a serving platter or divide among 4 plates. Sprinkle the crispy shallots over the top just before serving to retain their crunch. Drizzle additional vinaigrette as needed and finish with a final grind of black pepper.