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
1headfrisée
1tbspolive oil
1/2lbsmoked baconcut into lardons
2largeshallotfinely chopped
3tbspwhite wine vinegar
1/2tspsugar
1tspground black pepper
1/2stickFrench breadsliced
1clovegarlic
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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