Frisee Salad with Crispy Lardons
OK, before you all dismiss this salad, let it be known that the most popular
salad in France, especially in bistros, is this frisee salad. Do not let the word lardons give the wrong image. They are simply cubed pieces of smoked bacon, cooked crisp, and blotted dry. The flavourful pan drippings are then used to make the dressing that this salad is known for. Go ahead, pretend you are in Paris!
1 large head frisee lettuce
1 large bag of French Mache or Lamb's lettuce
(use arugula if Mache is unavailable)
½ pound natural cure bacon, cut into ¼ inch cubes
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
fleur de sel to taste
fresh ground 5 blended pepper to taste
1 cup crumbled soft goat cheese (optional)
1. Wash and dry the lettuces, tear into pieces and chill until serving.
2. Fry the bacon crisp, remove from the pan with a slotted spoon and blot dry on paper towels. Add the vinegar to the pan with the drippings, whisk together with the mustard, salt and pepper.
3. Place the clean lettuce in a bowl, pour the warm dressing over top, divide the crispy bacon cubes evenly and garnish, if desired with the goat cheese.
Serves 6
copyright©caren mcsherry/04/96
