Simply called Frisée, it means a salad composed of sauteed smoked bacon and frisée greens. It is the quintessential French Bistro Salad. If you have never had it, now is the time!


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Course: Lunch
Cuisine: French
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Degree of Difficulty : Easy
Servings: 2 people
Tip : This salad is best prepared using frisée and smoked side bacon cut into lardons and fried in a bit of olive oil. I would say it's almost not worth making it, if you cannot find both of these ingredients,


  • 1 head frisée
  • 1 tbsp olive oil
  • 1/2 lb smoked bacon cut into lardons
  • 2 large shallot finely chopped
  • 3 tbsp white wine vinegar
  • 1/2 tsp sugar
  • 1 tsp ground black pepper
  • 1/2 stick French bread sliced
  • 1 clove garlic


  • Gather all ingredients before starting recipe.


  • Add 1/2 tablespoon of olive oil to frying pan and heat over medium high heat.
  • Remove rind from bacon and slice thick slab bacon into 1/2" slices or lardons; this should be from about a 2" inch piece of slab, not sliced, smoked bacon; add lardons to frying pan


  • Cut 2" lengths from a medium head of frisée and put into a deep mixing bowl.

Toast Rounds

  • Pre-heat broiler
  • Slice a French baguette into 1/2" slices and place the slices onto a sheet of aluminum foil.
  • While bacon is frying, toast both sides of the baguette slices and then rub one side each slice with a clove of peeled garlic.


  • When the bacon is done to your liking, drain all but about 2 tablespoons of the fat and pour the contents of the frying pan onto the frisée.
  • Add sugar, black pepper, white wine vinegar and toss, checking seasoning.


  • The salad should be served in a rim soup bowl, surrounded by the garlic toast slices

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