Seasonal local food recipe No.370 – Salade frisee aux lardons
![frisee-aux-lardons-camelcsa-281017](https://camel-csa.org.uk/wp-content/uploads/2017/10/20171028_230323.jpg)
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.