Frisee aux Lardons

Name: Frisee aux Lardons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 large frisee lettuce (or curly endive), torn into pieces; 6 oz thick-cut bacon or lardons, cut in 1/2-in pieces; 2 shallot, minced; 2 tbsp red wine vinegar; 2 tsp Dijon mustard; 2 tbsp extra-virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; 4 large eggs; 2 tbsp white vinegar (for poaching); 1/2 cup small croutons (optional)

A classic French bistro salad of bitter frisee topped with crispy bacon, a warm tangy vinaigrette, and a runny poached egg. Quick to assemble yet impressively elegant.

30 minEasyServes 4320 cal/serving

FrenchSaladStovetopStandardLow CarbCorn-Free

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Ingredients

1 large frisee lettuce (or curly endive), torn into pieces
6 oz thick-cut bacon or lardons, cut in 1/2-in pieces
2 shallot, minced
2 tbsp red wine vinegar
2 tsp Dijon mustard
2 tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp black pepper, freshly ground
4 large eggs
2 tbsp white vinegar (for poaching)
1/2 cup small croutons (optional)

Instructions

1

Place torn into pieces frisee lettuce (or curly endive) in a large bowl. Set aside.
2

Cook cut in 1/2-in pieces thick-cut bacon or lardons in a medium skillet over medium heat until crispy, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving the fat in the pan.
3

Add minced shallot to the bacon fat and cook over medium-low heat for 1 minute until softened. Remove pan from heat and whisk in 2 tbsp red wine vinegar, 2 tsp Dijon mustard, and 2 tbsp extra-virgin olive oil. Season with 1/2 tsp salt and freshly ground black pepper. This is the warm vinaigrette.
4

Fill a wide saucepan with about 3 inches of water and bring to a gentle simmer. Add 2 tbsp white vinegar (for poaching). Crack each egg into a small cup. Create a gentle swirl in the water and slide in the 4 large eggs one by one. Poach until whites are set but yolks are still runny, about 3-4 minutes. Remove with a slotted spoon.
5

Pour the warm vinaigrette over the frisee lettuce (or curly endive) and toss to coat. Divide among plates and scatter thick-cut bacon or lardons on top. Add 1/2 cup small croutons (optional) if using. Place one poached egg on each salad and season the egg with a pinch of salt and black pepper. Serve immediately.

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Questions

What should Frisee aux Lardons look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until whites are set but yolks are still runny.

What can I use instead of Dijon mustard in Frisee aux Lardons?

The entry for Frisee aux Lardons calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I use turkey bacon instead of bacon in Frisee aux Lardons?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Frisee aux Lardons uses 6 oz thick-cut bacon or lardons, cut in 1/2-in pieces.

Can I make Frisee aux Lardons gluten-free?

Yes. The gluten in Frisee aux Lardons is 1/2 cup small croutons (optional). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Does Frisee aux Lardons contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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