This classic French salad is absolutely yummy. The bacon and poached egg offset the slightly bitter taste of the frisee (curly green endive) leaves in our weekly veg boxes.
Serves 4
Preparation and cooking time: 15 minutes
Ingredients
250g chopped lardons (small chunks of diced bacon)
4 eggs
4 handfuls of frisee torn in bite-size chunks
3 tbsp olive oil
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 teaspoon sugar
Method
Whisk or shake together the oil, vinegar, mustard and sugar to make a vinaigrette. Pour it over the frisee in a large bowl, mix gently then divide between four large plates.
Fry the lardons over a medium heat until they are crisp. Drain and set aside to keep warm. Poach the eggs. Sprinkle each plate of salad with lardons and place a poached egg on top. Serve immediately.
Bridget, one of our professional growers, came up with this recipe for the frisee (also known as curly green endive) in our veg boxes this week. It got a big thumbs-up from her son.
Serves 2
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
100g panchetta, chopped
1 medium onion, finely chopped
1-2 cloves garlic, peeled and crushed
1 head frisee
2 egg yolks
100 ml double cream
60g Parmigiano cheese, finely grated
freshly ground black pepper
Method
On a medium to high heat, fry off the pancetta to release the fat and brown lightly. Add the onions, reduce the heat and sweat until translucent. Add the garlic and cook for 5 minutes.
Start cooking the spaghetti. Remove the tougher stems from the frisee and wash the remaining leaves. Tear the leaves into the pancetta mix, add the pepper and reduce the heat to low.
In a separate bowl, mix together the cream, egg yolks and Parmigiano. Once the spaghetti is cooked, drain and return to the pan. Mix in the pancetta and frisee and take off the heat before adding the cream and egg mixture. Mix well so that all the spaghetti is coated with the sauce and serve.
