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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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French frisee salad with lardons

Frisée Salad

Posted by: Ari Laing

This classic Frisée Salad is made with a warm bacon shallot dressing, homemade croutons, and poached eggs. It's the epitome of French bistro fare. Simple, yet elegant, and perfect served alongside roasted chicken. DF

recipe +-

Posted by: Ari Laing
French frisee salad with lardons
Print Recipe
5 from 2 votes

Frisée Salad

This classic Frisée Salad is made with a warm bacon shallot dressing, homemade croutons, and poached eggs. It's the epitome of French bistro fare. Simple, yet elegant, and perfect served alongside roasted chicken. DF
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Dinner, Salad
Cuisine: French
Keyword: lyonnaise salad, poached eggs, salade lyonnaise, warm bacon dressing
Servings: 4 servings
Calories: 488kcal
Author: Ari Laing

Equipment

  • Small skillet
  • Medium saucepan
  • Slotted spoon

Ingredients

  • 1 cup artisan bread ripped into ½" pieces
  • 2 Tbsp extra virgin olive oil
  • ½ tsp Kosher salt plus more for serving
  • lb thick-cut bacon about 5 slices
  • 1 medium shallot minced
  • 1 Tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 Tbsp white wine vinegar
  • 2 large eggs
  • 1 large head frisée lettuce root removed, leaves separated into smaller pieces
  • Freshly ground black pepper for serving
  • 1-2 Tbsp high quality extra virgin olive oil for serving
  • Flaky sea salt optional, for serving

Instructions

  • Make the croutons. Preheat oven to 375 F. Place torn pieces of bread on a rimmed baking sheet, then toss with 2 Tbsp olive oil and Kosher salt. Bake for 7 minutes, or until crispy and golden brown. Set aside until needed.
  • Cut the bacon into lardons. Cut ⅓ lb of sliced bacon into matchsticks that are about ¼" thick.
  • Cook the lardons. Heat a medium skillet over medium heat. When hot, add the lardons and cook until crispy on all sides, stirring occasionally, about 7-9 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel lined bowl, leaving the bacon renderings in the pan.
  • Make the dressing. Return the skillet to medium heat, then add minced shallot and cook until soft, about 2-3 minutes. Add 1 Tbsp red wine vinegar and 1 tsp Dijon mustard, then whisk. Set aside until ready to serve.
  • Poach the eggs. Fill a medium saucepan with 2-3 inches of water. Bring to a boil, then reduce the heat to medium-low (you want to get to a gentle simmer). Add 1 Tbsp white vinegar, then swirl the water into a whirlpool with a spoon or spatula. Carefully drop in one egg, then let it set for a few seconds. Drop in the second egg. Cook until the whites are cooked through, but the yolk is still runny, about 3-4 minutes. Use a slotted spoon to transfer the eggs to a paper towel lined plate. Repeat with additional eggs, as needed.
  • Assemble the salad. Place frisée leaves in a large mixing bowl, then add the lardons. Drizzle the hot bacon dressing on top (if it solidified, heat it up again slightly), then give it a good toss. Season to taste with Kosher salt and black pepper. Divide the salad evenly between plates, then top each with croutons and a poached egg. Alternatively, assemble to serve family-style. Serve immediately with a drizzle of extra virgin olive oil and a pinch of flaky sea salt.

Notes

  • If you can't find frisée lettuce, substitute with escarole or curly endive.
  • Toss the salad with warm dressing. This will slightly wilt the greens.
  • You can substitute bacon with pancetta.
  • If scaling up or down, just ensure 1 poached egg per person. If you don't want to poach eggs, you can use soft boiled, hard boiled (roughly chopped), or fried eggs.

Nutrition

Sodium: 890mg | Calcium: 153mg | Vitamin C: 14mg | Vitamin A: 3517IU | Sugar: 4g | Fiber: 7g | Potassium: 554mg | Cholesterol: 211mg | Calories: 488kcal | Trans Fat: 1g | Monounsaturated Fat: 17g | Polyunsaturated Fat: 5g | Saturated Fat: 9g | Fat: 32g | Protein: 20g | Carbohydrates: 29g | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!