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

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.

Questions

Can I make Frisee aux Lardons gluten-free?

Yes. The gluten in this entry 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.

How long does Frisee aux Lardons keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Frisee aux Lardons?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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