Best French Bistro Style Salade FrisÉe Recipes

FRISÉE AUX LARDONS

Frisée aux lardons image

Curly endive leaves dressed with dijon vinaigrette and topped with crispy bacon and a fried egg.

Provided by Beeta @ Mon Petit Four

Categories Salad

Time 17m

Number Of Ingredients 9

Ingredients

1 head of curly endive
2 stalks of leek, white and pale green parts only, sliced
3 strips of bacon, diced
1 clove garlic, minced
1/4 c olive oil
1/4 c white wine vinegar
1 tsp dijon mustard
sea salt and freshly ground pepper to taste
2 eggs

Steps:

Break apart endive leaves, tearing them apart from each other and in half. Rinse the leaves well and temporarily set them aside to dry.
Cut each stalk of leek in half, lengthwise, before rinsing under water very well. Make sure you rinse each crevice to make sure you get rid of any grit. Slice the leeks in 1/4 inch slices.
In a medium saucepan, fry the diced bacon until crispy; set aside. Sauté the sliced leeks in this same pan until they're tender - about 5 to 8 minutes.
Remove the leeks and fry the eggs in the same pan, cooking each egg for 2 minutes, before flipping and cooking the other side for another 15 to 20 seconds. Note: If pan looks dry before adding eggs, add a teaspoon or two of olive oil to keep eggs from sticking.
In a small bowl, whisk the olive oil, vinegar, dijon, a pinch of salt, and garlic together.
Toss the endive with the leeks, bacon, and just enough vinaigrette to lightly coat the salad leaves. Plate the salad and top each salad with a fried egg. Sprinkle a little freshly ground pepper and some sea salt over the entire salad.

Nutrition Facts : Calories 389 calories, ServingSize 2 Servings

FRISéE AUX LARDONS

Frisée aux Lardons image

Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don't chop them. For the lardons, use bacon or, if you don't want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don't overcook them, or the egg.

Provided by David Tanis

Categories quick, weekday, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 handfuls tender, pale curly endive (about 10 ounces)
6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
1/2 teaspoon finely grated garlic
3 tablespoons extra virgin olive oil
Salt and pepper
4 eggs
12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove

Steps:

Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams