{"id":1460,"date":"2016-03-01T07:31:44","date_gmt":"2016-03-01T12:31:44","guid":{"rendered":"http:\/\/vociferous.synology.me\/wordpress\/?p=1460"},"modified":"2023-11-14T12:46:01","modified_gmt":"2023-11-14T17:46:01","slug":"frisee-aux-lardons","status":"publish","type":"post","link":"https:\/\/vociferous.synology.me\/wordpress\/2016\/03\/frisee-aux-lardons\/","title":{"rendered":"Fris\u00e9e aux Lardons"},"content":{"rendered":"

When I came across some Fris\u00e9e\u00a0greens at the store\u00a0I was thrilled. This simple salad reminds me of the salad I loved to have when I was growing up in Belgium. I also\u00a0associate 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. Fris\u00e9e 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.<\/p>\n

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\"Fris\u00e9e<\/div>\n\t
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Fris\u00e9e aux Lardons<\/h2>\n
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curly endive salad with bacon in a warm vinaigrette<\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>2<\/span> servings<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 1\/2<\/span> pound<\/span> bacon<\/span> cut into lardons (rectangles)<\/span><\/li>
  • 1<\/span> shallot<\/span> minced<\/span><\/li>
  • 2<\/span> tablespoons<\/span> red wine vinegar<\/span><\/li>
  • 1\/2<\/span> tablespoon<\/span> dijon mustard<\/span><\/li>
  • 3<\/span> tablespoons<\/span> olive oil<\/span> extra-virgin<\/span><\/li>
  • 1<\/span> head<\/span> fris\u00e9e<\/span><\/li>
  • salt<\/span> to taste<\/span><\/li>
  • freshly ground black pepper<\/span> to taste<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Wash the fris\u00e9e in cold water and spin-dry in a salad spinner. Put the fris\u00e9e in the refrigerator until ready to serve.<\/div><\/li>
    • Heat a saut\u00e9 pan, add the lardons and cook until golden brown and crispy. Using a slotted spoon, drain the lardons on paper towel.<\/div><\/li>
    • 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.<\/div><\/li>
    • In the same saut\u00e9 pan, add the shallots and cook until soft and translucent. Add the vinegar and deglaze the pan.<\/div><\/li>
    • To serve, place the fris\u00e9e 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.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      When I came across some Fris\u00e9e\u00a0greens at the store\u00a0I was thrilled. This simple salad reminds me of the salad I loved to have when I was growing up in Belgium. I also\u00a0associate this with a great simple side salad that is served at high-end restaurants in New York. Top it with a poached egg and […]<\/p>\n","protected":false},"author":2,"featured_media":1459,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[509],"tags":[384,383],"class_list":["post-1460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipies","tag-frisee","tag-salad"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/vociferous.synology.me\/wordpress\/wp-content\/uploads\/2016\/02\/Fris%C3%A9e-aux-Lardons_junkoskitchen.jpg?fit=4821%2C3207&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p6UYyD-ny","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/1460","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/comments?post=1460"}],"version-history":[{"count":1,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/1460\/revisions"}],"predecessor-version":[{"id":3854,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/1460\/revisions\/3854"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/media\/1459"}],"wp:attachment":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/media?parent=1460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/categories?post=1460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/tags?post=1460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}