Frisée with Lardons

Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Frisée lettuces are one of the joys of a French summer market. As large and curly as a bouquet of chrysanthemums, they have a lovely texture and more taste than ordinary lettuces. The combination of fresh lettuce, fried lardons (bacon cubes) and warm, creamy poached-egg topping is cheery and irresistible.


  • 1 large frisée lettuce
  • 2 shallots, diced
  • olive oil for frying
  • ½ baguette, cut into cubes
  • 500 g thick-cut bacon, cubed
  • 6 farm fresh eggs
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • sea salt
  • freshly ground black pepper
  • 2 tbsp extra-virgin olive oil


    Break up the frisée lettuce, wash and spin it dry, and place in a large bowl with the shallots. Heat a little olive oil in a frying pan and fry the bread in batches until golden on all sides, then remove from the pan and place on kitchen paper. Wipe out the pan, add a little more olive oil and fry the bacon for 8 minutes or until golden.

    To poach the eggs to perfection, bring a pan of water to a gentle simmer. Carefully break in the eggs, return the water to a simmer, then immediately remove the pan from the heat. Cover it with a lid and leave to sit for 5 minutes.

    Put the red wine vinegar and Dijon mustard along with the seasoning into ajar with a tight-fitting lid and shake vigorously to combine. Add the olive oil and shake again. Pour over the lettuce and toss well. Add the golden bread cubes and bacon to the salad and toss. Serve on individual plates, each salad topped with a hot poached egg.