Frisee aux Lardons
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.
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
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1
Place torn into pieces frisee lettuce (or curly endive) in a large bowl. Set aside.
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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.
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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.
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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.
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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.