Name: Frisée with Bacon and Egg
Prep time: 35 min
Total time: 35 min
Yield: Serves 2 to 3
Cuisine: french
Ingredients: 2 teaspoons unsalted butter; 4 ounces day-old sourdough bread or baguette, cut into 1/3-inch (1 cm) cubes; 1/4 teaspoon fine sea salt; 1 tablespoon finely diced shallot; 1/2 teaspoon fine sea salt; 2 tablespoons red or white wine vinegar; 1 tablespoon Dijon mustard; 6 tablespoons mild vegetable oil; Freshly ground black pepper; 5 slices thick-cut bacon (5 oz), cut into short, thin strips to make lardons; 8 cups frisée lettuce (5 1/2 ounces), dandelion greens, or chopped escarole; 4 large hard-boiled eggs, shelled and halved; 2 tablespoons chopped fresh chives

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This frisée with bacon and egg couldn’t be easier. A frisée salad with thick-cut bacon and halved hard-boiled eggs is topped with a classic vinaigrette dressing and homemade seasoned sourdough croutons.

Two white plates of frisee salad with bacon and egg, croutons, and a dressing, glasses and fork and knife nearby

Adapted from Clotilde Dusoulier | Tasting Paris | Clarkson Potter, 2018

Maybe you take a cue from Paris bistros and let this simple yet spectacular salad be a staple on your home menu. Curly greens are dressed in a classic vinaigrette and topped with homemade croutons, bacon, and hard-boiled eggs. Satiating enough for supper. Light enough for lunch. And as subtly and slyly sophisticated as that scarf French women sling around their shoulders just so.–Angie Zoobkoff

Frisée with Bacon and Egg

Quick Glance
35 M
35 M
Serves 2 to 3

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Ingredients

For the croutons
2 teaspoons unsalted butter
4 ounces day-old sourdough bread or baguette, cut into 1/3-inch (1 cm) cubes
1/4 teaspoon fine sea salt
For the vinaigrette
1 tablespoon finely diced shallot
1/2 teaspoon fine sea salt
2 tablespoons red or white wine vinegar
1 tablespoon Dijon mustard
6 tablespoons mild vegetable oil
Freshly ground black pepper
For the frisée, bacon, and egg
5 slices thick-cut bacon (5 oz), cut into short, thin strips to make lardons
8 cups frisée lettuce (5 1/2 ounces), dandelion greens, or chopped escarole
4 large hard-boiled eggs, shelled and halved
2 tablespoons chopped fresh chives

Directions

Make the croutons
1. In a small skillet set over medium heat, melt the butter. When it foams, add the bread and salt and cook, stirring frequently, until golden, 5 to 6 minutes.
2. The croutons will crisp as they cool.
Make the vinaigrette
3. In a medium bowl, combine the shallot, salt, and vinegar and set aside to 10 minutes to take the edge off the shallot.
4. Stir in the mustard and then, whisking constantly, slowly pour in the oil, stirring continuously to create an emulsion. Sprinkle generously with pepper.
5. Taste and adjust the seasoning. (The dressing can be prepared a few hours ahead. Cover and refrigerate until ready to serve. Leftover vinaigrette keeps for up to 1 week in the fridge, in a glass jar with a tight lid.)
Make the salad
6. In a medium skillet set over medium heat, cook the bacon, stirring frequently, until browned, 5 to 6 minutes. Scoop into a bowl and keep the rendered fat for another use.
7. In a large bowl, dress the frisée with 1/4 cup vinaigrette. Divide the frisée among salad plates, forming nests. Top with the halved eggs and sprinkle with the bacon strips, 1 cup croutons, and chives.