Salade Frisée Lardons

Name: Salade Frisée Lardons
Yield: Serves 6
Cuisine: Australian
Ingredients: salt and freshly ground black pepper; 30 ml red wine vinegar; 75 ml walnut oil; 3 eschalots, finely diced; 75 ml extra virgin olive oil; 200 g frisée lettuce, washed and thoroughly dried; 6 eggs; 300 g pickled pork belly or smoked belly bacon; 1.5 litres water acidulated with 1 teaspoon vinegar; 1 clove garlic, peeled and bruised with the flat of a knife; 6 x 1.5 cm-thick slices of light sourdough bread; 150 ml olive oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

French

By Damien Pignolet

Published 2005

About

This classic salad consists of slightly bitter frisée leaves, anointed with the runny yolk of egg and enriched with crispy bacon; the palate is completed with a sharp vinaigrette. Virtually every bistro menu in France will offer a variation on this classic.

Follow with Grilled Sirloin Café de Paris or My Roast Tarragon Chicken.

Ingredients

Oceania
Europe
France
Australia
Mediterranean

Ingredients

Method