Bacon and frisee combine in a classic French salad.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.79 · €1.95/serving
- 1 tablespoon of refined distilled white vinegar (great for pickling and preserving, adds tang to dressings)Est. price €0.03–€0.08
- 2 tablespoons of extra-virgin olive oil (high-quality oil for a flavorful dish)Est. price €0.20–€0.60
- Kosher salt and freshly ground black pepper (season to taste for a well-balanced dish)Est. price €0.01–€0.03
- 1/2 cup of high-quality red wine vinegar (perfect for vinaigrettes and marinades)Est. price €0.40–€1.20
- Fleur de sel (use as a finishing salt for a delicate crunch)Est. price €0.10–€0.30
- 4 large free-range eggs (for best results, use eggs at room temperature)Est. price €1.00–€2.00
- 1 medium shallot, finely minced (adds a delicate onion flavor)Est. price €0.30–€0.70
- 2 large heads of frisée lettuce, torn into bite-sized pieces (rinse and dry thoroughly for a crisp salad)Est. price €3.00–€6.00
- 4 ounces of slab bacon, cut into 1-inch by 1/4-inch lardons (render fat slowly for crispy bacon)Est. price €2.50–€4.50
- 2 tablespoons of fresh chives, cut into 1 1/2-inch pieces (garnish just before serving for a pop of color and flavor)Est. price €0.25–€0.50
Steps
- 1Fill a large saucepan with water, ensuring it reaches a depth of 2 inches, then heat until boiling. Lower the heat to maintain a gentle simmer and incorporate white vinegar into the water to aid in keeping the egg whites together. Crack one egg at a time into a small bowl and carefully transfer it into the simmering water. Repeat this process for each egg, allowing the whites to slightly firm up before adding the next (approximately every 30 seconds). Cook the eggs until the whites are just set while keeping the yolks runny, which should take about 3 minutes. Use a slotted spoon to remove the poached eggs from the water and let them drain on paper towels before serving.
- 2Begin by heating oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon starts to brown, which should take around 5-8 minutes. Introduce the shallot into the skillet, season with kosher salt and pepper, and continue cooking while stirring occasionally until the shallot turns translucent and softens without browning, approximately 5 minutes. Pour in the red wine vinegar and allow it to boil until reduced by three-quarters, usually about 5-8 minutes. Taste the bacon vinaigrette and adjust the seasoning with kosher salt and pepper if necessary before serving.
Cultural note
The Bacon Frisée French Salad is a classic French dish that originated in the Lyon region. It is known for its combination of crispy bacon, bitter frisée lettuce, and tangy vinaigrette dressing. This salad is often served as a starter in traditional French bistros and restaurants.
Seasonal note
Frisée lettuce is typically in season during the cooler months of fall and winter, making it an ideal choice for this salad during that time. Bacon is available year-round, but traditionally associated with hearty winter dishes.
Health note
This Bacon Frisée French Salad is a good source of protein, healthy fats, and fiber from the eggs, bacon, and olive oil. It is rich in vitamins A and C, but high in cholesterol and saturated fat due to the bacon and eggs. The salad is low in carbohydrates and sugar, making it a balanced choice for those watching their…
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