Frisée aux Lardons: The Classic Bistro Salad
This is a study in texture and temperature. The trick isn't in the mixing, but in the timing: the dressing must hit the greens while the fat is still hot enough to sizzle but cool enough to handle.
Watch your heat.
Keep the skillet at a medium temperature to ensure the pork fat renders slowly without burning. If the fat turns dark brown, it will taste acrid against the delicate greens.
- heavy-bottomed skillet
- tongs
- whisk
- salad spinner
What goes in.
- 1 large headfrisée lettuce
- 4 ozthick-cut slab bacon, cut into 1/2 inch lardons
- 1 clovegarlic, minced
- 1 tbspred wine vinegar
- 1 tspDijon mustard
- 2large eggs
- to tastecoarse sea salt and black pepper
Thermal Emulsion
By whisking vinegar and mustard directly into the hot rendered fat, you create a stable, warm emulsion that coats every individual strand of the frisée without pooling at the bottom.
The method.
Prepare the greens
Trim the tough, bitter root end of the frisée. Tear the leaves into bite-sized pieces, wash thoroughly, and dry them until they are completely moisture-free. This is vital, as wet leaves will turn the warm dressing into a watery mess.
Render the lardons
Place the bacon in a cold skillet and turn the heat to medium. Cook until the fat is clear and the bacon is crisp and golden brown.
Poach the eggs
While the bacon cooks, bring a small pot of water with a splash of vinegar to a bare simmer. Crack the eggs into the water and cook for 3 minutes for a runny yolk.
Build the dressing
Remove the bacon with a slotted spoon. Reduce heat to low, add the garlic to the pan, and whisk in the vinegar and mustard. The mixture will sputter and thicken.
Assemble
Place the dried frisée in a large bowl. Pour the hot dressing and half the lardons over the leaves. Toss rapidly for ten seconds until the leaves slightly collapse. Divide onto plates, top with remaining lardons and the warm poached egg.
Other turns to take.
Crouton Addition
Toss sourdough cubes into the bacon fat during the last two minutes of rendering to soak up the flavor before adding them to the salad.
Shallot Infusion
Sauté one finely minced shallot along with the garlic for a deeper, sweeter base.
When it doesn't go to plan.
Always use a salad spinner. Excess water on frisée prevents the fat from adhering to the leaves.
If you lack slab bacon, use the highest quality thick-cut bacon available, but avoid honey-cured versions as they burn too quickly.
Season the salad after tossing; the salt in the bacon can be intense, so taste before adding more.
The ones that keep coming up.
Can I use curly endive instead?
Frisée is a specific type of curly endive. You can use it, but ensure you remove the thick, pale green inner core if it feels woody.
Why is the dressing breaking?
The pan was likely too hot. If the fat separates from the vinegar, remove from heat and whisk in a teaspoon of warm water to bring it back together.
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