Name: Frisée aux Lardons
Cuisine: French
Ingredients: 1 tbsp white wine vinegar; 1 small garlic clove, crushed; 4 tbsp mild extra virgin olive oil; 2 tsp Dijon mustard; 120 g thick cut bacon, cut into ½” strips (lardons); 2 tbsp sherry vinegar; 300 g frisée lettuce, torn into bite size pieces; 1 large shallot, finely chopped; 4 fresh free-range eggs

Preparation info

Difficulty
Easy

Appears in

The Chefs' Knowledge

By Chandos Elletson

Published 2022

About

Bitterness is a flavour profile that every chef has to deal with at some stage in a career. Younger chefs, whose palates are still developing, could do a lot worse than start with an appreciation of this great French salad which marries the oily umami of bacon with the sharpness of red wine vinegar to produce an unexpected revelation.

Frisée is a French salad type with a faintly bitter flavour and a crunchy leaf that looks like it has overgrown. Don’t be put off by appearance. The r