Salade Frisée aux Lardons

Salade Frisée aux Lardons

Salade Frisée aux Lardons


1 head of Chicory lettuce,

Lardons(thick slices of bacon cut in small strips-see image)

Eggs (1 or more)



  1. Wash and spin dry chicory, cut or tear into small bits and place in a large bowl to be able to mix with vinaigrette more easily.
  2. Fry up lardons (I keep the fat and pour over salad).
  3. Boil eggs to “soft-boiled”…. 4 1/2 – 5 minutes in a large pot of boiling water with a little vinegar. To prevent eggs shells from cracking, I pour lots of salt over them while carefully placing them in simmering water.
  4. Vinegar makes the egg white coagulate in case the shells do crack.
  5. While eggs are boiling, mix chicory with vinaigrette, place in serving bowl.
  6. This is best served in a large “open” bowl.
  7. Sprinkle lardons over the salad and drizzle fat over(optional).
  8. When eggs are cooked, hopefully just right, crack the shell in half, with a knife, and slice through the egg.
  9. Spoon out egg halves carefully and place on top of salad.
  10. Salt and pepper the eggs and serve immediately while eggs are still warm.

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