French · Salad · Medium
Frisee aux Lardons
Bitter frisee wilted with warm bacon vinaigrette and crowned with a poached egg. The classic Lyonnaise bistro salad.
The whole recipe in 60 seconds
Frisee aux Lardons, in 5 ideas
- The warm dressing slightly wilts the frisee, which tames its bitterness beautifully.
- Poach the eggs ahead and hold them in cold water; rewarm in hot water for 1 minute before serving.
- Frisee should be pale yellow-white in the center; that is the tender, mild heart.
- A runny yolk is the sauce here; it mingles with the vinaigrette on the plate.
- Add croutons for the full bistro treatment.
What you need
Ingredients
- 2 heads frisee, torn
- 8 oz thick-cut bacon, diced
- 1 shallot, minced
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- 4 eggs
- 1 tbsp white vinegar
- Salt and black pepper
How to make it
Directions
- Bring a pot of water with the white vinegar to a bare simmer for the eggs.
- Cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Remove with a slotted spoon, leaving the fat.
- Soften the shallot in the bacon fat 2 minutes. Whisk in the red wine vinegar and mustard, then the olive oil.
- Poach the eggs in the simmering water for 3 minutes until the whites set and yolks are runny. Lift out with a slotted spoon.
- Toss the frisee with the warm dressing and bacon in a large bowl.
- Divide among plates and top each with a poached egg. Season and serve immediately.
Money saver. Save bacon fat in a jar in the fridge. It is liquid gold for dressings, roasted potatoes, and cornbread.