Brunch

Frisée aux Lardons a/k/a Bacon and Egg Salad

By on January 1, 2015

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…   

eggs3

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. 

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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!  

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