Frisée-Lardon Salad

Frisée-Lardon Salad requires roughly 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 273 calories, 11g of protein, and 24g of fat per serving. For $1.03 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 4. Several people made this recipe, and 5033 would say it hit the spot. If you have bacon, chives, olive oil, and a few other ingredients on hand, you can make it. It works well as a salad. It is brought to you by Bon Appetit. Overall, this recipe earns a rather bad spoonacular score of 37%. Users who liked this recipe also liked Frisee Lardon with Poached Eggs, Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine Sauce, and Prosciutto and Crottin Salad with Creamy Lardon Vinaigrette.

Servings: 4

 

Ingredients:

4 ounces slab bacon, cut into 1x¼-inch pieces

2 tablespoons 1½-inch pieces fresh chives

4 large eggs

Fleur de sel

2 large heads of frisée, torn into bite-size pieces

Kosher salt, freshly ground pepper

2 tablespoons olive oil

½ cup red wine vinegar

1 medium shallot, finely chopped

1 tablespoon distilled white vinegar

Equipment:

slotted spoon

paper towels

sauce pan

bowl

frying pan

Cooking instruction summary:

Pour water into a large saucepan to a depth of 2" and bring to a boil. Reduce heat so water is at a gentle simmer and add white vinegar (it helps the egg whites stay compact). Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, waiting until the whites are starting to set before adding the next one (about 30 seconds apart). Cook eggs until whites are just set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they finish cooking. Heat oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until most of the fat has rendered and bacon is starting to brown, 58 minutes. Add shallot, season with kosher salt and pepper, and cook, stirring occasionally, until shallot is translucent and softened but hasnt taken on any color, about 5 minutes. Add red wine vinegar. Bring to a boil and cook until reduced by three-quarters, 58 minutes. Taste bacon vinaigrette and adjust seasoning with kosher salt and pepper if needed. Place frise in a large bowl and drizzle warm bacon vinaigrette over top. Gently toss until frise is evenly dressed and slightly wilted and season with fleur de sel and pepper. Divide frise salad among plates and carefully set an egg atop each. Season eggs with fleur de sel and pepper and scatter chives around.Do Ahead: Eggs can be poached 4 hours ahead. Place in a bowl of ice water; cover and chill. Reheat in barely simmering water 1 minute before serving.

 

Step by step:


1. Pour water into a large saucepan to a depth of 2" and bring to a boil. Reduce heat so water is at a gentle simmer and add white vinegar (it helps the egg whites stay compact). Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, waiting until the whites are starting to set before adding the next one (about 30 seconds apart). Cook eggs until whites are just set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they finish cooking.

2. Heat oil in a large skillet over medium.

3. Add bacon and cook, stirring occasionally, until most of the fat has rendered and bacon is starting to brown, 58 minutes.

4. Add shallot, season with kosher salt and pepper, and cook, stirring occasionally, until shallot is translucent and softened but hasnt taken on any color, about 5 minutes.

5. Add red wine vinegar. Bring to a boil and cook until reduced by three-quarters, 58 minutes. Taste bacon vinaigrette and adjust seasoning with kosher salt and pepper if needed.

6. Place frise in a large bowl and drizzle warm bacon vinaigrette over top. Gently toss until frise is evenly dressed and slightly wilted and season with fleur de sel and pepper. Divide frise salad among plates and carefully set an egg atop each. Season eggs with fleur de sel and pepper and scatter chives around.Do Ahead: Eggs can be poached 4 hours ahead.

7. Place in a bowl of ice water; cover and chill. Reheat in barely simmering water 1 minute before serving.


Nutrition Information:

Quickview
263k Calories
10g Protein
23g Total Fat
1g Carbs
2% Health Score
Limit These
Calories
263k
13%

Fat
23g
35%

  Saturated Fat
6g
39%

Carbohydrates
1g
1%

  Sugar
0.71g
1%

Cholesterol
204mg
68%

Sodium
456mg
20%

Get Enough Of These
Protein
10g
20%

Selenium
21µg
30%

Vitamin B2
0.25mg
15%

Phosphorus
147mg
15%

Vitamin E
1mg
11%

Vitamin B12
0.59µg
10%

Vitamin B5
0.95mg
10%

Vitamin B6
0.18mg
9%

Vitamin K
9µg
9%

Vitamin A
374IU
7%

Vitamin D
1µg
7%

Iron
1mg
7%

Folate
27µg
7%

Vitamin B1
0.1mg
7%

Zinc
1mg
7%

Vitamin B3
1mg
6%

Potassium
164mg
5%

Calcium
35mg
4%

Magnesium
12mg
3%

Copper
0.06mg
3%

Manganese
0.06mg
3%

Vitamin C
1mg
2%

Fiber
0.26g
1%

covered percent of daily need
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Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

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