Salade Frisée aux Lardons

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

The essential part of this dish is adding the hot bacon and its fat straight on to the salad, followed swiftly by the hot vinegar. There are two types of frisée (curly endive). One has quite tough, wildly curly leaves with the outer green ones being particularly bitter and unpleasant. These should be discarded. The other, sometimes called ‘spider’ frisée, has much thinner, altogether more manageable leaves, and a milder flavour.

Have all the ingredients to hand, together with pans,