Name: Salade Frisée aux Lardons
Ingredients: 1 head of frisée, washed and picked over into small tendrils; vinegared water for poaching; salt and pepper; 6 tbsp olive oil; 3 tbsp red wine vinegar; 1 small baguette, sliced, rubbed with a garlic clove, cut into cubes and fried in olive oil; 1 heaped tbsp chopped flat-leaf parsley; 4 eggs; 6 thick, rindless, streaky bacon rashers, cut into lardons

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                                      

        