Frisée aux Lardons

Frisée aux Lardons
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

A classic and simple French bistro-style salad from chef Luc Dimnet of Brasserie in New York City that he likes to serve when celebrating Bastille Day.

Ingredients

  • 1 head frisée, washed, dried, and torn into pieces
  • 8 ounces slab bacon, cut into ½-inch chunks or lardons
  • Dijon Vinaigrette, to taste

Directions

Place frisée in a large salad bowl.

Heat a medium skillet over medium-high heat. Add the lardons and cook until golden, about 5-8 minutes.

Using a slotted spoon, transfer lardons to salad bowl, reserving the hot fat in pan. Add one tablespoon of the fat from the skillet to the greens and add dressing to taste. Toss well and serve.

Frisée Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Frisée Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

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