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Salade Frisée aux Lardons served
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5 from 4 votes

Salade Frisée aux Lardons

Course Appetizer
Cuisine French
Keyword salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 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


  • 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.
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