Rodney Strong Frisée Salad with Bacon and Deviled Eggs

The perfect spring salad with bacon and deviled eggs.

Servings: 4

Cook Time: 40 minutes

Pair With: A flavorful Chardonnay, like the Rodney Strong Vineyards & Winery Chardonnay, Sonoma Coast.

Source: Recipe and photo courtesy of Rodney Strong Vineyards & Winery


Ingredients For the Deviled Eggs:
6 large eggs

1/4 cup mayonnaise

1 1/2 pickled jalapeño chiles, minced

2 teaspoons pickled jalapeño juice from can

2 teaspoons minced fresh chives, plus more for garnish

Kosher salt and freshly ground pepper to taste

Ingredients For the Frisée Salad:
2 heads frisée or curly endive, outer leaves discarded

8 slices bacon, cut into small dice

1 shallot, minced

1 teaspoon Dijon mustard

1/4 cup sherry vinegar

1/4 cup canola oil

Kosher salt and freshly ground pepper to taste


Directions For the Deviled Eggs:
Put the eggs in a deep saucepan and add water to cover. Place over high heat, bring to a boil, and boil for 1 minute. Remove from the heat, cover, and let stand for 10 minutes. Drain the water, roll the eggs gently around inside the pan to crack the shells, and place in a bowl of ice water for 15 minutes. Peel the eggs and cut them in half lengthwise. Push the yolks through a sieve into a small bowl and mix with the mayonnaise, jalapeños and juice, chives, salt, and pepper. Spoon the yolk mixture into a pastry bag and pipe it into each egg-white half, or spoon it into the halves.

Directions For the Frisée Salad:
Tear the frisée into bite-sized pieces (you should have about 8 cups). In a medium skillet, cook the bacon over medium-high heat until crisp and browned, 8 to 10 minutes. Remove from the heat. Using a slotted spoon, transfer the bacon to paper towels and discard all but 2 tablespoons of fat from the pan. Add the shallot, mustard, and vinegar to the pan and whisk to blend. Gradually whisk in the oil until emulsified. Season with salt and pepper. Add the warm dressing and bacon to the frisée and toss . To serve, divide the salad among 4 salad plates. Top each salad with 3 deviled egg halves, garnish with chives, and serve.

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Recipe Courtesy Of

Rodney Strong Vineyards

Rodney Strong Vineyards was the first to craft a single vineyard Alexander Valley Cabernet Sauvignon, the first to produce a Chalk Hill Chardonnay, and among the first to plant Pinot Noir in the Russian River Valley.