Traditional French Frisee Salad Recipe (2024)

Prep Time20 minutes

Cook Time50 minutes

Total Time1 hour 10 minutes

Ingredients

For the salad:

• 2 Heads Frisee Lettuce

For the Bacon Croutons (lardons)

• ½ LB Slab Bacon, cut into ½” strips and then into batons

For the Poached Eggs

• 4 Eggs
• 1 tablespoon White Wine Vinegar

For the Bacon Fat Dressing

• ¼ Cup White Wine Vinegar
• 1 tablespoon Raw Honey, (FOR PALEO ONLY) or 2 tablespoon Brown Sugar (for traditional style)
• 1 tablespoon Whole Grain Mustard
• ½ Cup Rendered Bacon Fat

Instructions

For the Bacon Croutons

1. Use a heavy bottom pan (preferably cast iron) and heat over medium-high heat. Add the bacon pieces so the wide side is flat against the bottom. When the fat starts to render, lower the heat to medium-low. Continue to cook for about 20 minutes, then use tongs to flip the bacon pieces over and cook for another 15 to 20 minutes. If you have thinner bacon, the cooking time should be reduced.
2. Use the tongs to remove the bacon croutons to a bowl. Leave the fat in the pan.

Next Steps

1. Place a small pot of water over medium-high heat. This will be for the poached eggs. Add in the vinegar and let it warm while you are making all the other items. If you have made poached eggs before and are comfortable, use a larger pot to cook more than 1 at a time. If you have not made them before, start with a small pot. It is much easier.
2. Next, wash the lettuce and spin dry or pat dry with clean dish towels. When dry, tear into bite sized pieces with your hands. Set aside.

Making the Bacon Fat Dressing

1. In a small saute pan, add in the vinegar and EITHER the honey or brown sugar. Turn the heat to high. Mix well and continue to mix until it has reduced by about half. Turn the heat to low.
2. Add the mustard and mix well.
3. Add in about ½ cup of the liquid bacon fat. Turn the heat to medium and mix well. Allow to thicken to your desired consistency. Turn off the heat and make some poached eggs!

Making the Poached Eggs

1. The water should be nice and hot by now. We are looking for a lazy boil, not a rolling boil. If your water is going crazy, reduce the heat and allow it to calm down. Then, using your slotted spoon, make a slight current in the water with a clockwise motion. Just slight- it should not be crazy. Crack the egg right into the center of the pot. You will see all the wisps rotate around the egg. This is why we created a slight current.
2. Allow to cook for 2 minutes for a really runny egg. For a more firm egg, go 2 and a half minutes or for an even more firm egg, goto 3 minutes. Remove with a slotted spoon and place on a paper towel. Cover with tented foil.
3. Cook the remaining eggs in the same manner.

Bringing it all together

1. Add enough dressing to the bottom of a large bowl. Toss in the lettuce and coat using some tongs.
2. Place the bacon croutons evenly on the bottom of 4 plates. Top with the dressed frisee and poached egg.
3. Serve immediately and enjoy.