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; 1 lb/450 g slab bacon, cut into 1-inch/2.5-cm cubes; 2 heads of frisée, washed and torn into pieces; 1 shallot, thinly sliced; ¾ cup/170 g chicken liver vinaigrette; drizzle of olive oil; ½ baguette, cut into ½-inch/1-cm slices; salt and freshly ground black pepper

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

Europe
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France
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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.