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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.
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.
