Salade Frisée Lardons

Recipe by: Leslie Brenner

You know the bistro classic salad of frisée, lardons and poached egg? Well, this ain’t it. Instead of the egg, which is a little stressful execute for most dinner parties or lunches, I like to crumble in some nice blue cheese, like Fourme d’Ambert, Roquefort or Bleu d’Auvergne.

If you don’t find frisée, you can use endives or escarole. And hey — you can skip the lardons, if you want to keep it vegetarian (we eat it that way at home more often than not!).

Serves 4.

Ingredients

• 3 ounces (85 grams) slab bacon (without the rind)

• 2 to 4 tablespoons extra-virgin olive oil (depending on whether you’re using the bacon fat in the dressing)

• 1 tablespoon sherry vinegar

• 1 teaspoon water

• 1/4 teaspoon sea salt

• 1 teaspoon Dijon mustard

• 1 medium shallot, minced (about 1 tablespoon), rinsed about a minute in cold water and drained

• Freshly ground black peppers

• 1 medium head of frisée, about 6 ounces (170 grams), washed, drie…