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.jpg)
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:
covered percent of daily need
