Frisée aux lardons

Frisée with Pancetta

Preparation info
  • Serve


    • Difficulty


    • Ready in

      25 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

The secret with frisée lettuce is to choose one that is really yellow. You need to use all the yellow and only the top section of the light green part. Discard the rest, which can be very bitter. Try keeping the frisée in cold water for 20 minutes before preparing this dish to make it extra firm and crunchy. Delicious with omelette and sautéed potatoes.