When I came across some Frisée greens at the store I was thrilled. This simple salad reminds me of the salad I loved to have when I was growing up in Belgium. I also associate this with a great simple side salad that is served at high-end restaurants in New York. Top it with a poached egg and it can be a great brunch salad. Frisée seems to be difficult to find in grocery stores. Maybe because they are quite delicate and don’t stay fresh for long? I love the combination of the warm shallot vinaigrette and crunchy lardons intertwined with the crisp mildly bitter greens.
Frisée aux Lardons
curly endive salad with bacon in a warm vinaigrette
Servings 2 servings
Ingredients
- 1/2 pound bacon cut into lardons (rectangles)
- 1 shallot minced
- 2 tablespoons red wine vinegar
- 1/2 tablespoon dijon mustard
- 3 tablespoons olive oil extra-virgin
- 1 head frisée
- salt to taste
- freshly ground black pepper to taste
Instructions
- Wash the frisée in cold water and spin-dry in a salad spinner. Put the frisée in the refrigerator until ready to serve.
- Heat a sauté pan, add the lardons and cook until golden brown and crispy. Using a slotted spoon, drain the lardons on paper towel.
- Reserve the bacon fat and place in a measuring cup. Add the olive oil until the rendered bacon fat and olive oil equal about 3/4 cup total fat.
- In the same sauté pan, add the shallots and cook until soft and translucent. Add the vinegar and deglaze the pan.
- To serve, place the frisée into a mound, scatter some lardons and drizzle some dressing over each salad and top with some freshly ground black pepper. You can optionally top with a poached egg.