Frizzy greens, smoky bacon, and a peppered poached egg — there’s nothing about Salade Frisée aux Lardons that isn’t wonderful. Here’s how to make this French bistro classic:
Salade Frisée aux Lardons: Le Video!
Click the “play” arrow above to watch the salad reveal itself in my kitchen. Then scroll down for a few notes and the printable recipe.
What’s Frisée? Also known as “curly endive,” Frisée is a member of the Chicory family. The frizzy, mild-tasting leaves are green at the top and white at the base. Look for Frisée at your local supermarket or farmers’ market. Or, do what I do, and grow it yourself!
A note about bacon lardons. You can saute these several hours ahead of time. And here’s a tip: If you freeze the bacon first, it will be very easy to cut crosswise into 1/4-inch strips, or “lardons.”
A note about the poached eggs. These, too, can be made several hours ahead of time. Just slip the finished eggs into a bowl of water, and then cover and refrigerate. To reheat, simply slip the eggs into a bowl of warm water for up to 1 minute. That’s what restaurants do.
If you make this Salade Frisée aux Lardons — and I hope you will — kindly let me know how it works out for you. Heck, you can even add stars to your review! xKevin
And…here’s the printable:
Salade Frisée aux Lardons
- Fresh Frisée (curly endive) -- 2 large handfuls
- 3 ounces thick cut bacon (about 2 slices)
- 2 large eggs
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1/2 teaspoon grated garlic (or, use garlic paste)
- 3 tablespoons extra virgin olive oil
- Kosher salt and black pepper to taste
- Optional for serving: 6 thin, toasted rounds from a baguette
- Thoroughly rinse the Frisée. Arrange the leaves in a single layer on a clean terry towel, and then roll up the towel to dry the leaves.
- Cut the bacon crosswise into 1/4-inch strips, or "lardons." Put the pieces in a skillet, and saute, over medium heat, until fat is rendered and the bacon is tender-crisp (not too crisp!). Drain on paper towels and set aside.
- Poach the eggs as described in my recipe for Easy Poached Eggs. Drain on paper towels and set aside.
- In a medium bowl, whisk together the Dijon mustard, red wine vinegar and garlic. While whisking constantly, add the olive oil in droplets at first, and then in a steady stream. Whisk in a pinch each of salt and pepper. Taste to correct seasonings. Whisk in extra vinegar -- up to 1 tablespoon -- if desired.
Assembling the salad:
- Tear (don't chop!) the Frisée into rough bite-size pieces, add them to the bowl of vinaigrette, and toss them about to coat. Divide the greens among 2 plates or shallow bowls. Top each serving with a poached egg, and sprinkle some black pepper over the eggs. Divide the bacon lardons among the plates, scattering them over the exposed Frisée. Serve, if desired, with thin, toasted rounds of a baguette.