This Salade Frisée might sound a little odd, but like so many French dishes that sound a little daunting, it’s actually seriously delicious!
The first time I had Salade Frisée was back in 2007 at Chez Georges, a little restaurant in the Rue de Mail in Paris. Established in 1964, Chez Georges is a traditional French bistro near the banks of the Seine, lined with mirrors and decorated in the style of the 1920‘s and 30‘s.
When my husband Guy was a child, he used to go to Chez Georges regularly with his parents. When we visited in 2007, he had not been there in years. However, as soon as Guy mentioned his name and when he used to visit, the owner and staff remembered his family.
We were welcomed like old friends, and the owner was excited to meet our son, Alexander, who was then aged about 14. We enjoyed Salade Frisée aux Lardons, followed by Steak Frites. The food and service were impeccable, and after the meal, we were offered ‘un digestif’ (a glass of liqueur) free of charge. In France young people are allowed to drink in restaurants with a meal. Alexander was thrilled to be given his own digestif, just as generously full as the ones given to us. It was one of those meals we’ll remember forever. They really did treat us so well.
But back to the Salade Frisée. Salad Frisée is one of the original Chez George’s signature dishes, traditionally served as a starter. Crispy bits of bacon (lardons) are fried and used to garnish a lightly dressed salad topped with poached eggs. As the egg yolk drips into the lettuce it becomes part of the dressing. The contrast of this with the salty tang of the bacon is just amazing.
What Is Frisée?
Traditionally a type of green known as frisée is used for this salad. It’s a woody, frizzy type of chicory and its bitter flavour works really well. However, when I am making this dish at home I often use assorted mixed lettuces because frisée can be quite hard to find in England.
What Are Lardons?
Lardons are small cubes of fatty bacon. The word dates from late middle English, spoken from 1066 to about 1500, and is the same in both English and French.
How Do I Poach Eggs?
Despite what you may have been lead to believe, making poached eggs the old fashioned way is actually incredibly easy. Click here for my method.
Can I Visit Chez Georges?
Chez Georges was later sold by the original owners but it eventually reopened under new ownership and is still in business today. They close in August for their holiday, but the restaurant is due to reopen on 2 September 2020. We have not visited recently, but I have always enjoyed our meals there.
How Should I Serve Salade Frisée?
Salade Frisée makes a delicious starter or light lunch. (In the latter instance, you may want to serve the salad with two poached eggs per person.) For an authentic French restaurant experience, serve Salade Frisée aux Lardons followed by Steak Frites (steak and French fries). We always enjoyed this combination when we dined at Chez Georges.
Be sure everyone is seated at the table before you poach the eggs. It’s really important that the eggs are hot when you serve the salad.
Salade Frisée aux Lardons – Printable Recipe
Salade Frisée aux Lardons
Ingredients
- 1 cup of chopped lardons lardons are small chunks of bacon or pancetta
- 4 eggs
- 4 - 6 cups frisée or 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
Instructions
- Place the lettuces in a large bowl.
- 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.
- Boil your water ready for the poached eggs. Divide the salad between the plates.
- Meanwhile, fry the lardons over medium heat until they are crispy. Drain, set aside and keep warm.
- Ask everyone to come and sit down at the table. You want the eggs to be hot when people eat the salad. When everyone is seated, poach the eggs.
- Top each plate of salad with a poached egg. 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.
did you make this recipe?
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More Tasty Salad Recipes
Healthy Chicken Salad with Salsa and Quinoa
Peach Proscuitto and Parmesan Salad
Comments & Reviews
Del's cooking twist says
You nailed it! The perfect French recipe I have eaten many times already. I really love it. Good job 🙂
April Harris says
Thank you so much, Del! That is an extra-special compliment coming from someone who is actually French 🙂
Susie Gall says
Hey April. Thank you for sharing your story and recipe. I’ll think of Paris and Chez Georges when I make your beautiful Salade Frisée aux Lardons. I have wanted to make this for some time, and now you have inspired me. This dish is now on my must-make-very-soon list.
April Harris says
Thank you so much, Susie! Please let me know what you think when you make it 🙂
peter @feedyoursoultoo says
Such a classic salad. Bet you really enjoyed the lardons.
April Harris says
It really is. The lardons are absolutely amazing. I’ve heard that you can use black olives for a vegetarian version but I know I would miss the lardons too much! In a pinch though, you can use chopped bacon – it’s not quite the same, but it does work 🙂
nancy@skinnykitchen.com says
Beautiful April!
April Harris says
Thank you so much, Nancy 🙂
Janie says
Yummy, I reckon it’s hard to beat that mix of flavours April!
Janie x
April Harris says
Thank you, Janie! It really is delicious 🙂 x
Cindy @ Hun... What's for Dinner? says
Great salad April. Love the egg and bacon! Stopping in from Say G’day 🙂
April Harris says
Hi Cindy! I’m really glad you like it. It has become a real family favourite 🙂
Miz Helen says
Hi April,
I love your post and the salad would be delicious. Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
April Harris says
Thank you so much, Miz Helen! I hope your week is going wonderfully too 🙂
Judd@glutenfree A-Z Blog says
April,
I was in a French restaurant in Charleston that was called- Chez Jean- and it was on Jean Street. The French must like to do that. I’ve never had salad frisee despite that my husband is from France( Paris) and we have gone many times. Maybe it’s because I am a vegetarian and this salad is made with bacon. Regardless, I enjoyed reading about your travels and the salad looks lovely.
April Harris says
You are right, the French really do like to use the terminology ‘Chez’, Jean, a bit like in Spain I notice a lot of restaurants called ‘Casa de…’ and then a person’s name. Thank you for the compliment. You can definitely leave off the bacon and the salad will still taste good, but I’d add a little extra salt and pepper to it. I might change the name of it as well to Salade Frisée aux Oeufs 😉
The Ninja Baker says
Wow! Looks like you charmed the owners…Love heartwarming stories! How wonderful that the original owners remembered your husband. And this “salade” has my name written all over it! Eggs and salad (and bacon) are tres magnifique! Glad you shared the how-to =)
April Harris says
It’s one of our favourite Paris memories, Kim 🙂 I hope you enjoy the salad as much as we do!
Louisa says
This looks and sounds delicious. I love poached egg but often mess them up! The combination of ingredients you use sounds really lovely and is something I am sure my salad dodging children would enjoy too! #creativemondays
April Harris says
Thank you, Louisa! I find kids really enjoy this salad so hopefully your kids will love it too. For some reason the bacon, egg and all the lovely flavours distract them from the lettuce 😉
Claire says
This looks tasty April. I would love to try it 🙂 Thanks for sharing at Creative Mondays.
April Harris says
Thank you so much, Claire 🙂
Nina says
Great salad! I like it as it could be a meal on its own or a smaller side dish.
April Harris says
Thank you so much, Nina 🙂
Marilyn Lesniak says
Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
April Harris says
Thank you so much for the feature, Marilyn! What a lovely way to start the week 🙂
nina says
I love salads as a main meal and this has a reduced amount of meat – which is great.
April Harris says
I’m so glad you like it, Nina! I’m trying to eat less meat too 🙂