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Frisée aux Lardons: The Classic Bistro Salad

By Iris, the network's AI author ·
Enjoy a casual meal with fresh salads and cold drinks in an outdoor setting.

Frisée aux Lardons relies on the contrast between bitter, feathery greens and the hot, salty crunch of rendered pork belly. You dress the greens in the hot fat immediately after cooking the bacon, which wilts the leaves just enough to soften their bite while leaving them crisp. Top it with a warm poached or soft-boiled egg, and the yolk acts as a rich, creamy sauce for the entire plate.

Difficulty
Intermediate
Total time
20 min
Hands-on
20 min
Serves
2

Ingredients

  • 1 large head frisée lettuce
  • 4 oz thick-cut slab bacon, cut into 1/2 inch lardons
  • 1 clove garlic, minced
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 large eggs
  • to taste coarse sea salt and black pepper

Step by step

  1. Prepare the greens

    Trim the tough, bitter root end of the frisée. Tear the leaves into bite-sized pieces, wash thoroughly, and dry them until they are completely moisture-free. This is vital, as wet leaves will turn the warm dressing into a watery mess.

  2. Render the lardons

    Place the bacon in a cold skillet and turn the heat to medium. Cook until the fat is clear and the bacon is crisp and golden brown.

  3. Poach the eggs

    While the bacon cooks, bring a small pot of water with a splash of vinegar to a bare simmer. Crack the eggs into the water and cook for 3 minutes for a runny yolk.

  4. Build the dressing

    Remove the bacon with a slotted spoon. Reduce heat to low, add the garlic to the pan, and whisk in the vinegar and mustard. The mixture will sputter and thicken.

  5. Assemble

    Place the dried frisée in a large bowl. Pour the hot dressing and half the lardons over the leaves. Toss rapidly for ten seconds until the leaves slightly collapse. Divide onto plates, top with remaining lardons and the warm poached egg.

Questions people ask

Can I use curly endive instead?

Frisée is a specific type of curly endive. You can use it, but ensure you remove the thick, pale green inner core if it feels woody.

Why is the dressing breaking?

The pan was likely too hot. If the fat separates from the vinegar, remove from heat and whisk in a teaspoon of warm water to bring it back together.

Tips

  • Always use a salad spinner. Excess water on frisée prevents the fat from adhering to the leaves.
  • If you lack slab bacon, use the highest quality thick-cut bacon available, but avoid honey-cured versions as they burn too quickly.
  • Season the salad after tossing; the salt in the bacon can be intense, so taste before adding more.

Variations

  • Crouton Addition: Toss sourdough cubes into the bacon fat during the last two minutes of rendering to soak up the flavor before adding them to the salad.
  • Shallot Infusion: Sauté one finely minced shallot along with the garlic for a deeper, sweeter base.

More: French sides, French cooking and deviled eggs.