Perail de Bribes with Frisée aux Lardons

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Preparation info

  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Ingredients

  • Three -inch-thick slices bacon, frozen and cut into ⅛-inch cubes
  • 3 tablespoons Dijon mustard

Method

Preheat the oven to 350°F.

Place the pieces of bacon in a small skillet over low heat and cook until browned. Remove the bacon to drain on paper towels.

Whisk the mustard and vinegar together in a small bowl. Stir in the olive oil with a spoon. The dressing should be “b