Frisée Salad with Lardons: Classic French Bacon and Frisée

This classic French bistro salad pairs crisp frisée with salty lardons (or thick-cut bacon), crunchy croutons and perfectly poached eggs. The vinaigrette, brightened with red wine vinegar and finished with a touch of Dijon, uses some of the rendered bacon fat for depth and balance, cutting through the richness of the eggs.

• 8 ounces frisée, core removed and torn into pieces
• 1 to 1 1/2 cups country bread, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2/3 pound lardons or about 6 slices thick-cut bacon (roughly 300 grams), cut into 1/2-inch pieces
• 1 large shallot (about 2/3 cup), finely minced
• 1/4 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 4 eggs

Instructions

1. Rinse the frisée under cold water several times and dry thoroughly. If you have a salad spinner, spin until most of the water is gone, then chill in the refrigerator to keep the greens crisp.
2. Preheat the oven to 350°F (175°C). Line a small baking sheet with foil and spread the bread cubes in a single layer. Drizzle with olive oil, season with salt and pepper, toss so each piece is coated, and bake for 15–20 minutes, shaking the pan occasionally, until crisp and lightly golden. Set aside.
3. In a large skillet over medium-high heat, cook the lardons or bacon until golden and crisp, about 8–10 minutes. Transfer to paper towels to drain and set aside. Keep the rendered fat in the skillet and add the minced shallot; cook 2–3 minutes until softened. Add the red wine vinegar, reduce heat to medium and simmer until the vinegar reduces and the dressing thickens slightly. Remove from heat, whisk in the Dijon mustard, and season to taste with salt and pepper. Keep the dressing warm.
4. To poach the eggs, bring about 6 cups of water and the white vinegar to a simmer in a large, deep sauté pan. The water should be just below a full boil (roughly 190–195°F). Reduce heat to maintain a gentle simmer. Break each egg into a small bowl and, one at a time, create a gentle whirlpool with the back of a spoon and slip the egg into the center. Spoon simmering water over the whites to help them set. Poach each egg about 3 minutes, until the whites are set and the yolks remain soft. Lift eggs with a slotted spoon and drain on paper towels, gently blotting away excess water.
5. Toss the frisée with the warm dressing and croutons to coat lightly. Divide the greens among serving bowls, top each with a poached egg (for main-course portions, use two eggs per serving), then scatter the crisp lardons over the salads. Finish with a grind of fresh black pepper and serve immediately.