Classic Salade de Frisée aux Lardons
A traditional French bistro salad featuring crisp frisée lettuce, smoky bacon lardons, and a tangy Dijon vinaigrette.
Equipment
- Skillet
- Slotted Spoon
- Mixing Bowl
- Whisk
- Paper Towels
- Serving plates
Ingredients
Main Ingredients
- 6 cups frisée lettuce washed and dried
- 6 oz bacon lardons cut into small cubes
- 2 tbsp bacon fat reserved from cooked bacon
- 2 tbsp extra-virgin olive oil
- 1 small shallot finely minced
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar or sherry vinegar
- 1 tbsp water optional, to adjust dressing consistency
- Salt and freshly ground black pepper to taste
Optional Toppings
- 2 poached eggs optional, one per serving
Instructions
- In a skillet over medium heat, cook the bacon lardons until crisp on the outside but still slightly chewy. Remove with a slotted spoon and set aside.
- Reserve 2 tablespoons of the bacon fat in the skillet. Whisk in the minced shallot, Dijon mustard, and red wine vinegar. Gradually whisk in the olive oil until emulsified. Add water if needed to thin the dressing. Season with salt and black pepper to taste.
- Place the frisée in a mixing bowl. Pour the warm dressing over the salad and toss to coat evenly.
- Add the cooked lardons to the salad and toss gently to incorporate.
- Divide the salad into individual servings. If using poached eggs, gently place one on top of each plate. Serve immediately.
Notes
To balance the flavors, adjust the vinegar amount to your taste. If your frisée is particularly bitter, a small drizzle of honey in the dressing can help mellow it.
Nutrition
Calories: 330kcalCarbohydrates: 5gProtein: 14gFat: 28gSaturated Fat: 10gCholesterol: 110mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 20IUVitamin C: 15mgCalcium: 80mgIron: 2.5mg
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