Frisée aux Lardons a/k/a Bacon and Egg Salad
Here’s a New Year’s Day brunch for you. Soft poached eggs, bacon lardons and toasted brioche croutons. Over bitter greens tossed with fresh chopped herbs and lightly dressed in a shallot, red wine and bacon-fat vinaigrette…
This is a knock-off from Balthazar’s fantastic version. Frisée for whatever reason was notoriously absent from NYC these last few weeks. So I went with chicory, which worked just fine. For the fresh herbs in the salad, tarragon and chives.
Yes, the vinaigrette sounds ridiculous, but really the bacon fat is more of an accent, with olive oil making up the larger portion. Let this salad happen to you.
Shake up a spicy bloody and let’s call it 2015!