Stéphane Reynaud

Frisée aux Lardons et aux Oreilles Grillées

Frisée Lettuce Salad with Bacon and Crispy Pig’s Ears

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Frisée lettuce, nice and lacy 1
  • Hard-boiled eggs 3
  • Comté cheese 100 g

Method

  1. Boil the pig’s ears for 30 minutes (you can do this the day before) and slice them very thinly.
  2. Wash the frisée lettuce several times in fresh water.
  3. Peel and dice the shallot, chop the comté cheese into small dice and the bread into croutons.
  4. Sauté the shallot and bacon pieces in olive oil, then sear the sliced pigs ears over a high