Frisée aux Lardons

Name: Frisée aux Lardons
Yield: Serves 6
Cuisine: French
Ingredients: 6 ounces/168 g Roquefort (that’s real Roquefort, knucklehead!), at room emperature; salt and freshly ground black pepper; drizzle of olive oil; 1 lb/450 g slab bacon, cut into 1-inch/2.5-cm cubes; ½ baguette, cut into ½-inch/1-cm slices; 1 shallot, thinly sliced; 2 heads of frisée, washed and torn into pieces; ¾ cup/170 g chicken liver vinaigrette

Preparation info

Serves
6

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

1 lb/450 g slab bacon, cut into 1-inch/2.5-cm cubes
½ baguette, cut into ½-inch/1-cm slices

Americas
Europe
United States
France
New York
Mediterranean

Method

Prep

Prepare the bacon by placing the cubes in the saucepan, covering them with water, and bringing to a quick boil. When the water boils, drain the bacon, discarding the water.

Toast the baguette slices in the oven with a drizzle of olive oil. Make sure you have your vinaigrette ready to go.