Frisee aux lardons

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January 20, 2017 by dgarnett2013

Frisee aux lardons: Balthazar Cookbook by Keith McNally, Riad Nasr & Lee Hanson, adapted by DG


Serves 2

  • 1 head of frisee, cored, rinsed, dried and torn into bite sized pieces
  • 2 tabs (plus extra for poached egg water) sherry vinegar
  • 75g lardons
  • 1 shallot, peeled and minced
  • 3 – 4 tabs olive oil
  • pinch of salt, plus more to taste
  • Black pepper
  • 1 tab fresh herbs – parsley, chives, chervil, tarragon chopped together (or whatever combo you have)
  • 2 large eggs
  • Croutons (optional – to make, bake cubes of stale brioche or bread in the oven for about ten mins).


Prepare the pan for poaching the eggs: Fill a wide, straight sided sauté pan with water (about two thirds full) and add a splash of vinegar.

Over a medium-high flame, bring to a gentle simmer and adjust the heat to maintain it.

In a dry skillet or sauté pan over medium heat, brown the lardons on all sides. Add the minced shallots and continue to cook for 2 to 3 mins, to soften and lightly brown them.

Without pouring off the fat, add the 2 tabs vinegar to the pan.

Bring to the boil, using a wooden spoon to scape any delicious bits that have caramelised on the surface of the pan.

When the vinegar has reduced by half, about 3 mins, turn off the flame.

Add the olive oil, salt, and pepper and stir well to combine.

Pour this warm vinaigrette with bacon into a bowl of frisee, along with the croutons, if using, and fine herbs.

Toss well to combine. Divide the salad among 2 plates, piled high.

Crack the eggs, one at a time, into a small saucer and then slide them into the simmering water.

Poach for 4 mins, resulting in a set white and a cooked but runny yolk.

With a slotted spoon, scoop out the poached eggs, one at a time, drain, and position on top of each pile of frisee.

Sprinkle with crunchy sea salt and a few turns of the pepper mill.

Serve immediately.

Made the day of Rose’s Class 5 Spring term assembly. Here with Annabelle and Ike.

assemblyjan1 janassembly2

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