You can make this French bistro classic any number of ways, adding croutons, grated Parmesan, even sliced fennel or apple. But at heart, this warm salad is nothing more than bacon and poached eggs on a bed of frisée lettuce, dressed with olive oil and red-wine vinegar. Most vinaigrette recipes for this dish call for shallots (and, occasionally, garlic) simmered with the bacon fat; if you’re short on time or ingredients, just scatter some sliced scallions over the finished salad.
|1||large head frisée lettuce, washed, dried, and chopped|
|4||strips bacon, cut into ½-inch bits and cooked, fat reserved|
|~||Extra-virgin olive oil and red-wine vinegar|
|~||Salt and pepper|
This content is from the Culinate Kitchen collection.
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