Frisée aux Lardons
July 6, 2011
Frisée aux Lardons
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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.
6
Servings
Deliver Ingredients
Ingredients
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
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.