Crunchy textures and full-flavored ingredients like bacon and blue cheese turn a simple salad into a satisfying supper. Source: EatingWell Magazine, October 1998

Olivier De Saint Martin


Ingredient Checklist


Instructions Checklist
  • 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 frisee (or chicory), endive, tomato, croutons, parsley and cheese; toss well. Adjust seasoning with salt and pepper. Serve immediately.


Tip: To make your own croutons: Cut day-old bread into 1/2-inch cubes. Coat a baking sheet with olive-oil spray; spread bread cubes in a single layer and coat them lightly with the spray. Season with salt and pepper. Bake at 350°F, stirring once or twice, until golden, 15 to 20 minutes. Cool; store in a plastic bag for up to 4 days.

Nutrition Facts

109 calories; 4.2 g total fat; 1 g saturated fat; 4 mg cholesterol; 204 mg sodium. 392 mg potassium; 15.1 g carbohydrates; 2.2 g fiber; 1 g sugar; 3.6 g protein; 704 IU vitamin a iu; 24 mg vitamin c; 25 mcg folate; 38 mg calcium; 1 mg iron; 10 mg magnesium;