Green Salad with Bacon

Salade aux Lardons


Preparation info

  • Makes


    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

I don’t remember when it started, but it seems as if every Parisian corner bistro now offers this salad as a first course. If followed with a bite of cheese or fruit, it’s often even enough for a whole lunch. Fortunately I, and apparently a lot of other people, never tire of it. And while each place gives this salad its own twist, it’s basically a bowl of frisée tossed with little strips of cooked bacon and a vinaigrette made with the hot bacon fat and usually some additional oil. It’s impo