Serious Eats: Recipes

Dinner Tonight: Frisée Aux Lardons

Bacon and eggs? In a salad? Sign me up. I've always wanted to try this classic, almost archetypal French bistro salad, sometimes called the Salad Lyonnaise, after its origin city Lyon—which some have declared the gastronomic capital of France. I was surprised to discover that the dressing couldn't be easier to make (it makes ample use of the rendered bacon fat) and has few ingredients. The tender, faintly bitter frisée (also called French chicory) holds up well to the rich dressing.

My only fear was the poached egg, something I've never been able to pull off with much grace. But this time, I cracked my egg into a deep ladle, which I submerged vertically into the simmering vinegar-spiked water. This helped the egg form into a round shape before I turned the ladle sideways and pulled it out from under the egg. It worked perfectly.

About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.

Printed from http://www.seriouseats.com/recipes/2008/05/frisee-aux-lardon-bacon-and-eggs-salad-recipe.html

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