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Frisée aux lardons

Bacon and poached egg salad

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Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world

By Trish Deseine

Published 2007

  • About

As with many classic French salads, there are a few hotly disputed versions in circulation. Eggs and croutons don’t seem to cohabit well and I always prefer mopping up the egg yolk with fluffy baguette to chasing it around with fried cubes, however crunchy and garlicky they may be.

Ingredients

  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons wine vinegar
  • 1

Method

Make a vinaigrette by combining the oil, vinegar and mustard. Season lightly as the poitrine is very salty.

Fry the poitrine in a pan until golden and crispy. No need to add oil or butter! Meanwhile lightly poach the eggs.

Put the prepared frisée in a salad bowl and toss it with the dressing. Sprinkle on the lardons (avoid pouring in the fat from the pan!) and serv

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