Name: Peasant Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 2 medium yellow potatoes, peeled and sliced 1/8-inch thick; 2 slices bacon; 0.25 cup brewed black tea; 3 tablespoons lemon juice; 1 tablespoon canola oil; 1 teaspoon red-wine vinegar; 0.5 teaspoon salt; Ground pepper to taste; 1 head frisée or other chicory, torn; 2 heads Belgian endive, cut on the diagonal into wide strips; 1 large red or yellow tomato, seeded and diced; 1 cup low-sodium chicken broth, or more to taste; 0.5 cup chopped fresh parsley; 0.25 cup crumbled Roquefort or other blue cheese

Peasant Salad

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In 1998, we did our first story about pairing craft beer and food. We visited Dock Street Brasserie in Philadelphia, where executive chef Olivier De Saint Martin served up food, like this salad, that had more in common with Parisian bistros than brew pubs. This was one of the favorites chosen from more than 1,000 salad recipes for our 30th anniversary issue. Try it with an American pale ale.

By Olivier De Saint Martin

Updated on September 11, 2020

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

6 servings, 2 cups each

Nutrition Profile:

Diabetes Appropriate Heart Healthy Low Added Sugars Low Sodium Low-Calorie

Jump to Nutrition Facts

Ingredients

2 medium yellow potatoes, peeled and sliced 1/8-inch thick
2 slices bacon
¼ cup brewed black tea
3 tablespoons lemon juice
1 tablespoon canola oil
1 teaspoon red-wine vinegar
½ teaspoon salt
Ground pepper to taste
1 head frisée or other chicory, torn
2 heads Belgian endive, cut on the diagonal into wide strips
1 large red or yellow tomato, seeded and diced
1 cup low-sodium chicken broth, or more to taste
½ cup chopped fresh parsley
¼ cup crumbled Roquefort or other blue cheese

Directions

Place potatoes in a medium saucepan and cover with water by 1 inch. Bring to a boil over high heat and cook until just tender, 8 to 10 minutes. Drain and transfer to a large bowl.
Cook bacon in a small skillet until crisp. Drain on a paper-towel-lined plate. Crumble over the potatoes.
Whisk tea, lemon juice, oil and vinegar in a small bowl until blended. Season with salt and pepper. Pour the dressing over the potatoes and bacon and toss to coat. Add frisée (or chicory), endive, tomato, croutons, parsley and cheese; toss well. Serve immediately.

Tips

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 (per serving)

111	Calories
5g	Fat
16g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 111
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 2g	7%
Total Sugars 2g
Protein 3g	6%
Total Fat 5g	6%
Saturated Fat 1g	5%
Cholesterol 3mg	1%
Vitamin A 704IU	14%
Vitamin C 24mg	26%
Folate 25mcg	6%
Sodium 313mg	14%
Calcium 38mg	3%
Iron 1mg	5%
Magnesium 10mg	2%
Potassium 191mg	4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.