This salad is a French classic and is shockingly light, considering it contains both bacon and eggs. The sharp vinaigrette and slightly bitter friseé cut through the richness of the bacon and poached eggs. I have to admit: those poached eggs gave me a fit! I was seriously doubting my cooking abilities, threw out two batches that didn’t working and had to surf YouTube to see what I was doing wrong. I finally got it right and my frustration was greatly rewarded. Lardons are small, thick strips of salt pork or fatback commonly used in French cooking; if you’re lucky enough to have access to these, use them! If not, thick-cut bacon can be substituted.
[tasty-recipe id=”33512″]
[…] also love a Frisée aux Lardons salad; the quintessential French bistro salad with bacon, a super sharp, warm vinaigrette made out of the […]