Frisée-lardon salad

Indulge in the delightful combination of crispy frisée lettuce, savory lardons, and zesty vinaigrette in this French-inspired salad. Perfect for a light and flavorful meal.

Ingredients:

  • tablespoon distilled white vinegar
  • large eggs
  • tablespoons olive oil
  • ounces slab bacon, cut into 1x¼-inch pieces
  • medium shallot, finely chopped
  • Kosher salt, freshly ground pepper
  • cup red wine vinegar
  • large heads of frisée, torn into bite-size pieces
  • Fleur de sel
  • tablespoons 1½-inch pieces fresh chives

Instructions:

  1. Fill a large saucepan with water up to 2" and bring it to a boil. Lower the heat to maintain a gentle simmer and add white vinegar (it helps the egg whites stay firm). Crack an egg into a small bowl, then gently slide it into the water. Repeat the process with the remaining eggs, allowing the whites to slightly set before adding the next one (approximately 30 seconds between each). Cook the eggs until the whites are firm but the yolks are still runny, about 3 minutes. Use a slotted spoon to transfer the eggs to paper towels as they finish cooking.
  2. Warm oil in a large skillet over medium heat. Add bacon and cook, stirring occasionally, until most of the fat has melted and the bacon starts to turn golden brown, which usually takes 5–8 minutes. Add shallot, season with kosher salt and pepper, and cook, stirring occasionally, until the shallot becomes translucent and soft but without any color, around 5 minutes. Pour in the red wine vinegar. Let the mixture boil and reduce by three-quarters, 5–8 minutes. Taste the bacon vinaigrette and adjust seasoning with kosher salt and pepper if necessary.
  3. In a large bowl, place the frisée and pour the warm bacon vinaigrette on top. Gently mix until the frisée is evenly coated and slightly wilted. Season with fleur de sel and pepper.
  4. Separate the frisée salad onto plates and delicately place an egg on each. Season the eggs with fleur de sel and pepper, and sprinkle chives around.
  5. Preparation tip: Poach the eggs up to 4 hours before serving. Place them in a bowl of ice water, cover, and refrigerate. Reheat in barely simmering water for 1 minute before serving.

Summary:

  • Calories: 1075 kcal
  • Fat: 89 g
  • Protein: 45 g
  • Carbs: 19 g
  • Potassium: 1399 mg
  • Magnesium: 104 mg
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