Salade Frisée aux Lardons
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 1 cup of chopped lardons (small chunks of bacon) or pancetta
  • 4 eggs (8 eggs if this is to be a main course)
  • 4 - 6 cups mixed lettuces, washed, well drained and torn in bite size chunks (I confess I have used bagged salad more than once.)
  • 3 tablespoons mild olive oil
  • 2 tablespoons white wine vinegar
  • 1 generous teaspoon Dijon mustard
  • 1 teaspoon sugar
  1. You will need 4 medium plates for serving this as a starter, 4 large plates if this is to be a main dish.
  2. Place the lettuces in a large bowl.
  3. In a large shaker or clean jam jar with a lid, shake together the oil, vinegar, mustard and sugar. Pour over the lettuces and toss together.
  4. Boil your water ready for the poached eggs. Divide the salad between the plates.
  5. Meanwhile, fry the lardons over medium heat until they are crispy. Drain, set aside and keep warm.
  6. Ask everyone to come and sit down at the table. This is not a dish to be served cold. When everyone is seated, poach the eggs.
  7. Top the salads with one or two eggs, depending on how you are serving this. Sprinkle with the bacon lardons and serve immediately. Encourage people to break the poached eggs open so the egg can bathe the salad in gorgeousness. Wait for everyone to take a bite, and for the quizzical expressions on their faces to turn to joyful amazement. It won’t take long.
Recipe by April J Harris at