Best Frisée Aux Lardons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRISéE AUX LARDONS



Frisée aux Lardons image

Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don't chop them. For the lardons, use bacon or, if you don't want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don't overcook them, or the egg.

Provided by David Tanis

Categories     quick, weekday, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 handfuls tender, pale curly endive (about 10 ounces)
6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
1/2 teaspoon finely grated garlic
3 tablespoons extra virgin olive oil
Salt and pepper
4 eggs
12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove

Steps:

  • Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
  • In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
  • For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
  • Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
  • Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams

FRISEE AUX LARDONS



Frisee aux Lardons image

Provided by Marc Murphy

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 ounces thick-cut bacon, cut into lardons
2 tablespoons distilled white vinegar
4 large eggs
4 large handfuls frisee
1 cup (2 ounces) crumbled blue cheese
1/4 cup Red Wine Vinaigrette, recipe follows
Kosher salt and freshly ground black pepper
Twelve 1/2-inch-thick baguette slices, toasted
1 head garlic, cloves peeled
Olive oil, for cooking
2 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil or other neutral oil

Steps:

  • Cook the bacon in a medium skillet over medium heat until browned and slightly crispy, 6 to 8 minutes. Transfer the bacon to a plate with a slotted spoon and keep warm.
  • Bring 6 cups water to a boil in a medium saucepot over high heat. Add the vinegar and stir to combine. Working one at a time, crack each egg into a small dish and slowly lower it into the water, sliding the egg out. Reduce the heat to maintain a light simmer and poach the eggs until the whites are set and the yolks are still soft, 3 to 4 minutes.
  • Chop the frisee into 2-inch pieces, place in a large bowl and toss with the cooked bacon, crumbled blue cheese and vinaigrette. Season with salt and pepper and toss until well combined. Divide the salad among 4 plates and gently place a poached egg in the center of each "nest" of salad. Divide the baguette slices among the plates and serve immediately.
  • Put the garlic cloves in a small saucepan and add enough olive oil just to cover. Cook over low heat until the garlic is soft and melting, 35 to 45 minutes, to make garlic confit.
  • Combine the vinegar, mustard, salt and pepper with 2 tablespoons garlic confit and 2 tablespoons water in a blender and blend on medium speed until smooth. (Reserve the remaining garlic confit for another use.) With the motor running, slowly add the oil in a thin stream until it has been incorporated.
  • Use immediately or transfer to an airtight container and refrigerate. The vinaigrette will keep for up to 1 week.

FRISEE AUX LARDONS



Frisee aux Lardons image

Provided by Food Network

Number Of Ingredients 9

1 to 2 chicken livers
2 ounces Balsamic Vinegar
6 ounces blended oil
1 shallot minced
Salt and pepper
1 pound large cut country bacon (about 1/2 inch by 1/2 inch by 1/2 inch)
2 heads frisee, washed and trimmed
Roquefort or chevre cheese
4 slices of baguette, toasted

Steps:

  • For the dressing, saute the chicken livers until cooked through. In a blender, puree liver with oil, vinegar, and shallots. Season with salt and pepper to taste. Set aside. For the salad, saute the lardons in a medium saute pan over medium heat until crispy. Transfer with bacon fat into mixing bowl. Toss with frisee and enough dressing until coated lightly. Generously spread cheese on croutons. Serve salad in individual plates topped with 1 crouton.

FRISEE AUX LARDONS



Frisee Aux Lardons image

Provided by Rick Marin

Categories     brunch, salads and dressings, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

3 cloves garlic, peeled and chopped
2 1/4 cups extra virgin olive oil
Salt and freshly ground black pepper
1 baguette or crusty Italian loaf
16 slices bacon
1/4 cup Dijon mustard
1/2 cup fresh lemon juice
1 tablespoon sugar
1/2 teaspoon ground white pepper
1/2 cup white vinegar
6 to 8 large eggs (1 egg per serving)
6 to 8 small bunches (1 bunch per serving) Italian frisee, washed and dried
1/4 pound Cantal or Gruyere cheese

Steps:

  • Preheat oven to 400 degrees. In a small mixing bowl, combine garlic, 1/4 cup of the olive oil, and salt and black pepper to taste. Slice the bread thinly on the diagonal, to make ovals 3 inches long; 3 per serving will be needed. Brush both sides of the bread with the oil mixture, and place on a baking sheet. Bake until golden brown, about 5 minutes. Set aside.
  • Bring a medium pot of water to a boil, add bacon, blanch 30 seconds, then remove and drain well. Dice bacon into 1-inch pieces. Place a medium saute pan over medium heat, add bacon and saute until browned. Then, remove the pan from heat. Discard the fat, then set aside the bacon in the pan.
  • In a medium mixing bowl, combine mustard, lemon juice, sugar and white pepper. Mix well. Slowly whisk in the remaining 2 cups olive oil until well blended. Season with salt to taste. Add half the mixture to the pan with the bacon, and stir. Reserve the remaining vinaigrette.
  • In a medium nonreactive saucepan, combine 4 cups water with vinegar and 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to low. One at a time, gently break each egg into the water. Simmer just until whites are firm, about 3 minutes. Remove with a slotted spoon, and drain well in a colander.
  • In a large mixing bowl, combine frisee with bacon mixture. To serve, place an equal amount of frisee in a mound in the center of each plate. Slant three croutons on top so that they touch at the center of the plate over the frisee.
  • Using a cheese or vegetable peeler, cut slices of the cheese, placing one over each crouton. Place a poached egg on top of each salad, right where the croutons come together. Drizzle some of the reserved vinaigrette around the edge of each plate. Serve immediately.

Nutrition Facts : @context http, Calories 1039, UnsaturatedFat 70 grams, Carbohydrate 27 grams, Fat 94 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 21 grams, Sodium 898 milligrams, Sugar 3 grams, TransFat 0 grams

Related Topics