Green Salad with Bacon

Salade aux Lardons

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Preparation info

  • Makes

    4

    First-Course
    • Difficulty

      Easy

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