Serious Eats: Recipes
Sunday Brunch: Balthazar's Frisee aux Lardons
A frisée aux lardons salad is one of my favorite bacon-and-egg combinations. I know I bore my friends when I order it just about every time I go to the quintessential New York downtown brasserie Balthazar (where the exemplary cooking is done by the talented co-chefs Riad Nasr and Lee Hanson), but I don't care. This recipe, adapted from the beautiful and useful Balthazar Cookbook, is easy to make and seriously delicious.