Photograph of the finished Frisée aux lardons

France · Xà lách xoăn trộn thịt xông khói trứng

Frisée aux lardons

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Curly frisée lettuce Curly frisée lettuce 720 g
  • Photograph of Bacon Bacon 600 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Bread Bread 1.6 loaves
  • Photograph of Wine vinegar Wine vinegar 100 ml
  • Photograph of Dijon mustard Dijon mustard 48 g
  • Photograph of Olive oil Olive oil 120 ml
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Black pepper Black pepper 16 g

Method

  1. 1 Use only the pale yellow inner leaves of the curly lettuce head to reduce bitterness.
  2. 2 Cut the bacon into thick strips and fry for 6 minutes until the fat renders out and the edges are crispy.
  3. 3 Fry bread cubes in pork fat with garlic to make croûton.
  4. 4 Mix the dressing with hot pork fat, red vinegar, and Dijon mustard.
  5. 5 Using hot pork fat as a dressing is a way to slightly wilt lettuce leaves while keeping them crisp.
  6. 6 Boil the eggs until runny for 6 minutes, then peel and place them on the mixed plate, sprinkle with pepper.
Start cooking