Seasonal local food recipe No.370 – Salade frisee aux lardons


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


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

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.

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