Frisee Salad with Bacon

The origin of this quintessential bistro salad is Lyons, widely regarded as the capital of French gastronomy. It combines frisee and Belgian endive, both members of the chicory family, and lardons, or bits of salt-cured bacon. Parisian cooks like to serve this salad in the winter, when beautiful, fresh heads of frisee and pale, crisp Belgian endives are in the markets. This is a modest salade aux lardons, comprised of only wilted greens, bits of bacon and a tart vinaigrette. A more elaborate version might include fresh herbs or young lettuces mixed with the chicory leaves, perhaps some croutons and a poached egg resting on top.Serve with a basic bistro red wine made from Pinot Noir, such as Bourgogne Rouge, or a plump Alsatian white wine, such as Pinot Blanc.
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