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!
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,
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
Instructions
- Gather all ingredients before starting recipe.
Bacon
- 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
Frisée
- 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.
Assembly
- 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.
Plating
- The salad should be served in a rim soup bowl, surrounded by the garlic toast slices
