Salade Frisée aux Lardons

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

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                                      

        

Ingredients

Starter

Ingredients

Method