Frisée aux Lardons

Method

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1. Wash and dry the frisée thoroughly and pile it into a large bowl.

   Mark done

2. Fry the lardons in a dry pan until crisp, 7 minutes. Lift out with a slotted spoon, leaving the fat.

   Mark done

3. Fry the bread cubes in that fat with the 2 tbsp oil until golden, 4 minutes, and lift out.

   Mark done

4. Poach the eggs in barely simmering water with the vinegar, 3 minutes, so the yolks stay completely liquid. Lift onto kitchen paper.

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5. Add the shallots to the bacon pan and cook 1 minute, then take it off the heat and whisk in the vinegar, mustard, oil and pepper.

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6. Return the pan to the heat for 20 seconds so the dressing is genuinely hot.

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7. Pour it boiling over the frisée and toss immediately. Add the lardons and croutons, divide between plates, and set an egg on each.

   Mark done

Chef’s Tips

• The dressing goes on boiling hot. That is the dish.
• Pale inner leaves only.
• A liquid yolk — it becomes part of the dressing.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Country bread
• A glass of Beaujolais
• Cornichons

Storage & Reheating

None. Assemble and eat immediately.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.