Frisée Salad with Lardons

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  • 1 head of Frisée, also called curly endive
  • 2 stalks of leek, white and pale green parts only, sliced
  • 3 strips of bacon, diced
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tsp dijon mustard
  • sea salt and freshly ground pepper to taste
  • 2 eggs


  1. Break apart Frisée leaves, tearing them apart from each other and in half. Rinse the leaves well and temporarily set them aside to dry.
  2. Cut each stalk of leek in half, lengthwise, before rinsing under water very well. Rinse each crevice to  get rid of any grit. Slice the leeks in 1/4 inch slices.
  3. In a medium saucepan, fry the diced bacon until crispy; set aside. Sauté the sliced leeks in this same pan until they’re tender - about 5 to 8 minutes. Remove from pan.
  4. Boil a medium pot of water and poach two eggs.
  5. In a small bowl, whisk the olive oil, vinegar, dijon, a pinch of salt, and garlic together.
  6. Toss the Frisée with the leeks, bacon, and just enough vinaigrette to lightly coat the salad leaves. Plate the salad and top each salad with a poached egg. Sprinkle a little freshly ground pepper and some sea salt over the entire salad.


Adapted from Mon Petit Four