Frisée aux lardons

Name: Frisée aux lardons (Bacon and poached egg salad)
Yield: For 4
Cuisine: French
Ingredients: 1 frisée salad, washed, spun, leaves detached and torn into manageable pieces; Salt and freshly ground black pepper; 250 g lardons or a slice of poitrine fumée (thick-cut smoked bacon) cut into 2cm lardons; 4 eggs; 5 tablespoons extra virgin olive oil; 1 teaspoon Dijon mustard; 2 tablespoons wine vinegar

Bacon and poached egg salad

Preparation info

For
4

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

As with many classic French salads, there are a few hotly disputed versions in circulation. Eggs and croutons don’t seem to cohabit well and I always prefer mopping up the egg yolk with fluffy baguette to chasing it around with fried cubes, however crunchy and garlicky they may be.

Ingredients

5 tablespoons extra virgin olive oil
2 tablespoons wine vinegar
1

Europe
France
Mediterranean
Gluten-free

Method

Make a vinaigrette by combining the oil, vinegar and mustard. Season lightly as the poitrine is very salty.

Fry the poitrine in a pan until golden and crispy. No need to add oil or butter! Meanwhile lightly poach the eggs.

Put the prepared frisée in a salad bowl and toss it with the dressing. Sprinkle on the lardons (avoid pouring in the fat from the pan!) and serv