Salade Aux Lardons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRISéE AUX LARDONS



Frisée aux Lardons image

Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don't chop them. For the lardons, use bacon or, if you don't want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don't overcook them, or the egg.

Provided by David Tanis

Categories     quick, weekday, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 handfuls tender, pale curly endive (about 10 ounces)
6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
1/2 teaspoon finely grated garlic
3 tablespoons extra virgin olive oil
Salt and pepper
4 eggs
12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove

Steps:

  • Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
  • In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
  • For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
  • Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
  • Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams

SALADE AUX LARDONS



Salade aux lardons image

A chic, quick to make starter that looks great on the plate

Provided by Marie Pierre Moine

Categories     Lunch, Starter

Time 30m

Number Of Ingredients 7

6 tbsp olive oil
1 tsp Dijon mustard
2 x prepared mixed baby green salad leaf (or make your own mix of curly endive, chicory and spinach)
6 large free-range eggs , at room temperature
130g pkt lardon or diced pancetta
2 tbsp red wine vinegar
pain de campagne (country bread), to serve

Steps:

  • Mix the olive oil and mustard in a salad bowl and season generously with sea salt and freshly ground black pepper. Tip the salad leaves into the bowl on top of salad servers to protect them from the dressing. Don't toss at this stage.
  • Put the eggs in a pan of boiling water and boil for 7 minutes until softly set. Drain and refresh under cold water, leave until cool enough to handle, then tap the rounded ends and carefully peel off the shells.
  • Put a non-stick frying pan over a medium heat and dry fry the lardons or pancetta for 3 minutes until crisp and golden, stirring frequently. Tip the lardons or pancetta over the leaves, swirl the vinegar into the pan, then drizzle over the salad.
  • Toss the salad and divide between six plates. Halve each egg lengthways and put two halves on each serving of salad. Serve immediately, with pain de campagne.

Nutrition Facts : Calories 263 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 12 grams protein, Sodium 1.07 milligram of sodium

FRISÉE AUX LARDONS



Frisée aux lardons image

Curly endive leaves dressed with dijon vinaigrette and topped with crispy bacon and a fried egg.

Provided by Beeta @ Mon Petit Four

Categories     Salad

Time 17m

Number Of Ingredients 9

1 head of curly endive
2 stalks of leek, white and pale green parts only, sliced
3 strips of bacon, diced
1 clove garlic, minced
1/4 c olive oil
1/4 c white wine vinegar
1 tsp dijon mustard
sea salt and freshly ground pepper to taste
2 eggs

Steps:

  • Break apart endive leaves, tearing them apart from each other and in half. Rinse the leaves well and temporarily set them aside to dry.
  • Cut each stalk of leek in half, lengthwise, before rinsing under water very well. Make sure you rinse each crevice to make sure you get rid of any grit. Slice the leeks in 1/4 inch slices.
  • In a medium saucepan, fry the diced bacon until crispy; set aside. Sauté the sliced leeks in this same pan until they're tender - about 5 to 8 minutes.
  • Remove the leeks and fry the eggs in the same pan, cooking each egg for 2 minutes, before flipping and cooking the other side for another 15 to 20 seconds. Note: If pan looks dry before adding eggs, add a teaspoon or two of olive oil to keep eggs from sticking.
  • In a small bowl, whisk the olive oil, vinegar, dijon, a pinch of salt, and garlic together.
  • Toss the endive with the leeks, bacon, and just enough vinaigrette to lightly coat the salad leaves. Plate the salad and top each salad with a fried egg. Sprinkle a little freshly ground pepper and some sea salt over the entire salad.

Nutrition Facts : Calories 389 calories, ServingSize 2 Servings

FRISEE AUX LARDONS



Frisee aux Lardons image

Provided by Marc Murphy

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 ounces thick-cut bacon, cut into lardons
2 tablespoons distilled white vinegar
4 large eggs
4 large handfuls frisee
1 cup (2 ounces) crumbled blue cheese
1/4 cup Red Wine Vinaigrette, recipe follows
Kosher salt and freshly ground black pepper
Twelve 1/2-inch-thick baguette slices, toasted
1 head garlic, cloves peeled
Olive oil, for cooking
2 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil or other neutral oil

Steps:

  • Cook the bacon in a medium skillet over medium heat until browned and slightly crispy, 6 to 8 minutes. Transfer the bacon to a plate with a slotted spoon and keep warm.
  • Bring 6 cups water to a boil in a medium saucepot over high heat. Add the vinegar and stir to combine. Working one at a time, crack each egg into a small dish and slowly lower it into the water, sliding the egg out. Reduce the heat to maintain a light simmer and poach the eggs until the whites are set and the yolks are still soft, 3 to 4 minutes.
  • Chop the frisee into 2-inch pieces, place in a large bowl and toss with the cooked bacon, crumbled blue cheese and vinaigrette. Season with salt and pepper and toss until well combined. Divide the salad among 4 plates and gently place a poached egg in the center of each "nest" of salad. Divide the baguette slices among the plates and serve immediately.
  • Put the garlic cloves in a small saucepan and add enough olive oil just to cover. Cook over low heat until the garlic is soft and melting, 35 to 45 minutes, to make garlic confit.
  • Combine the vinegar, mustard, salt and pepper with 2 tablespoons garlic confit and 2 tablespoons water in a blender and blend on medium speed until smooth. (Reserve the remaining garlic confit for another use.) With the motor running, slowly add the oil in a thin stream until it has been incorporated.
  • Use immediately or transfer to an airtight container and refrigerate. The vinaigrette will keep for up to 1 week.

FRISEE AUX LARDONS



Frisee aux Lardons image

Provided by Food Network

Number Of Ingredients 9

1 to 2 chicken livers
2 ounces Balsamic Vinegar
6 ounces blended oil
1 shallot minced
Salt and pepper
1 pound large cut country bacon (about 1/2 inch by 1/2 inch by 1/2 inch)
2 heads frisee, washed and trimmed
Roquefort or chevre cheese
4 slices of baguette, toasted

Steps:

  • For the dressing, saute the chicken livers until cooked through. In a blender, puree liver with oil, vinegar, and shallots. Season with salt and pepper to taste. Set aside. For the salad, saute the lardons in a medium saute pan over medium heat until crispy. Transfer with bacon fat into mixing bowl. Toss with frisee and enough dressing until coated lightly. Generously spread cheese on croutons. Serve salad in individual plates topped with 1 crouton.

SALADE AUX LARDONS



Salade aux lardons image

A chic, quick to make starter that looks great on the plate

Provided by Marie Pierre Moine

Categories     Lunch, Starter

Time 30m

Number Of Ingredients 7

6 tbsp olive oil
1 tsp Dijon mustard
2 x prepared mixed baby green salad leaf (or make your own mix of curly endive, chicory and spinach)
6 large free-range eggs , at room temperature
130g pkt lardon or diced pancetta
2 tbsp red wine vinegar
pain de campagne (country bread), to serve

Steps:

  • Mix the olive oil and mustard in a salad bowl and season generously with sea salt and freshly ground black pepper. Tip the salad leaves into the bowl on top of salad servers to protect them from the dressing. Don't toss at this stage.
  • Put the eggs in a pan of boiling water and boil for 7 minutes until softly set. Drain and refresh under cold water, leave until cool enough to handle, then tap the rounded ends and carefully peel off the shells.
  • Put a non-stick frying pan over a medium heat and dry fry the lardons or pancetta for 3 minutes until crisp and golden, stirring frequently. Tip the lardons or pancetta over the leaves, swirl the vinegar into the pan, then drizzle over the salad.
  • Toss the salad and divide between six plates. Halve each egg lengthways and put two halves on each serving of salad. Serve immediately, with pain de campagne.

Nutrition Facts : Calories 263 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 12 grams protein, Sodium 1.07 milligram of sodium

More about "salade aux lardons recipes"

SALADE FRISéE AUX LARDONS - AN EASY FRENCH APPETIZER ...
salade-frise-aux-lardons-an-easy-french-appetizer image
2020-08-04 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 …
From apriljharris.com
5/5 (4)
Category Appetizer
Cuisine French
Total Time 25 mins
  • 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.
  • Meanwhile, fry the lardons over medium heat until they are crispy. Drain, set aside and keep warm.


FRISéE-LARDON SALAD RECIPE | BON APPéTIT
frise-lardon-salad-recipe-bon-apptit image
2015-08-18 Step 2. Heat oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until most of the fat has rendered and bacon is starting …
From bonappetit.com
3.2/5 (18)
Estimated Reading Time 2 mins
Servings 4
  • Pour water into a large saucepan to a depth of 2" and bring to a boil. Reduce heat so water is at a gentle simmer and add white vinegar (it helps the egg whites stay compact). Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, waiting until the whites are starting to set before adding the next one (about 30 seconds apart). Cook eggs until whites are just set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they finish cooking.
  • Heat oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until most of the fat has rendered and bacon is starting to brown, 5–8 minutes. Add shallot, season with kosher salt and pepper, and cook, stirring occasionally, until shallot is translucent and softened but hasn’t taken on any color, about 5 minutes. Add red wine vinegar. Bring to a boil and cook until reduced by three-quarters, 5–8 minutes. Taste bacon vinaigrette and adjust seasoning with kosher salt and pepper if needed.
  • Place frisée in a large bowl and drizzle warm bacon vinaigrette over top. Gently toss until frisée is evenly dressed and slightly wilted and season with fleur de sel and pepper.
  • Divide frisée salad among plates and carefully set an egg atop each. Season eggs with fleur de sel and pepper and scatter chives around.


BACON SALAD RECIPE "FRISEE AUX LARDONS" - LOVE FRENCH FOOD
bacon-salad-recipe-frisee-aux-lardons-love-french-food image
This wonderful bacon salad recipe or Frisée aux Lardons is very popular in all areas of France. It is a simple but very tasty salad dish to make for any time …
From lovefrenchfood.com
Cuisine French Cuisine
Total Time 20 mins
Servings 4


SALADE FRISéE AUX LARDONS – KEVIN LEE JACOBS
salade-frise-aux-lardons-kevin-lee-jacobs image
2020-06-27 In a medium bowl, whisk together the Dijon mustard, red wine vinegar and garlic. While whisking constantly, add the olive oil in droplets at …
From agardenforthehouse.com
Reviews 7
Servings 2
Cuisine French
Category Main Course


SALADE FRISéE AUX LARDONS | WILLIAMS SONOMA
salade-frise-aux-lardons-williams-sonoma image
Recipes. Salads. Green Salads. Salade Frisée aux Lardons; Salade Frisée aux Lardons. bvseo_sdk, java_sdk, bvseo-4.0.0; CLOUD, getAggregateRating, …
From williams-sonoma.com
Servings 4
Total Time 35 mins


SALADE AUX LARDONS RECIPE | GOOD FOOD
salade-aux-lardons-recipe-good-food image
Salade aux lardons Photo: Marina Oliphant. Lardons is the French term for small sticks of belly pork, usually cut at least 5mm thick, and usually smoked. The best substitute for poitrine fume in Australia is smoked bacon from a quality …
From goodfood.com.au


DANDELION SALAD WITH LARDONS - SAVEUR
dandelion-salad-with-lardons-saveur image
Heat olive oil in a small skillet over medium-low heat, add bacon, and fry until about 2 tbsp. of fat have been rendered and bacon is lightly crisp on all sides, about 20 minutes. Put dandelions ...
From saveur.com


FRISéE SALAD WITH LARDONS RECIPE - MARCIA KIESEL | FOOD & WINE

From foodandwine.com
Servings 8
Published 2013-12-07
  • In a large skillet, cook half the bacon over moderate heat until just crisp, 4 to 5 minutes. Transfer the bacon to a bowl and repeat with the remaining bacon.
  • Reheat the bacon fat in the skillet. Add the diced baguette and cook over moderately high heat, stirring a few times, until crisp, about 4 minutes.
  • Bring a large skillet of water to a boil. Add the white wine vinegar. Break 1 of the eggs into a small cup and slide the egg into the water. Repeat with 3 more eggs.
  • Measure the reserved bacon fat into a large skillet. Add enough peanut oil to equal 1/3 cup. Add the shallots, season generously with salt and pepper and cook over low heat until softened, about 3 minutes.
  • Return the poached eggs to the simmering water to reheat for 30 to 40 seconds. Bring the dressing back to a simmer over low heat. Add the frisée to the bacon and croutons in the bowl, add the hot dressing and toss well.


LIGHT SALADE AUX LARDONS RECIPE | EATINGWELL
Healthy Salad Recipes; Light Salade aux Lardons; Light Salade aux Lardons. Rating: Unrated. Be the first to rate & review! This French bistro salad is usually made with fatty bacon from the …
From eatingwell.com
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add bacon; cook, stirring, until brown and crisp, about 8 minutes.
  • Use a slotted spoon to transfer the bacon to a large bowl. Add lettuce to the bowl. Add shallot to the pan and cook over medium heat, stirring, until softened, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar, mustard, salt and pepper. Pour this mixture onto the lettuce; toss to coat.
  • Meanwhile, bring about 1 inch of water to a boil in a medium skillet. Crack each egg into a small bowl and slip them one at a time into the boiling water, taking care not to break the yolks. Reduce heat to low. Cover the pan and poach the eggs until the yolks are just set, 4 to 5 minutes.
  • Divide the salad among 4 plates. Top each serving with a poached egg. Grind pepper over the top and serve immediately.


FRISéE SALAD WITH LARDONS AND POACHED EGGS RECIPE | EPICURIOUS
2004-08-20 Step 3. Have ready another skillet with 1 inch warm water. Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring liquid to a bare simmer. Break each egg into a teacup. Slide 1 ...
From epicurious.com
3.9/5 (34)
Servings 4


SALADE FRISéE AUX LARDONS (FRISéE SALAD WITH BACON ...
2009-09-06 Salade frisée aux lardons (Frisée Salad with Bacon) ... And other versions call for dressing the frisée with vinaigrette and topping the salad with the lardons. And, finally, a few recipes I’ve seen call for topping with croutons or boiled potatoes as well as the lardons. This is typically a winter salad but frisee can be found most of the year, so I like to make it as soon as …
From memoriediangelina.com
Reviews 3
Estimated Reading Time 3 mins


SALADE FRISéE AUX LARDONS RECIPE | LA VIE DU CHâTEAU ...
Instructions. 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. Fry up lardons (I keep the fat and pour over salad). 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 ...
From lavieduchateau.com
Location Château de La Barbée, Bazouges sur le Loir, 72200, Loire Valley
Phone 06 63 63 27 11


DINNER TONIGHT: FRISéE AUX LARDONS RECIPE
2008-05-22 In the meantime, fry the bacon over medium-high heat in a skillet until browned and rendered, about 3-4 minutes, then ad the shallots for an additional minute. Remove from the heat, add the red wine vinegar, and stir well to incorporate, Toss the frisée in the dressing until well-coated, then season with salt and pepper.
From seriouseats.com
Cuisine French
Category Mains, Salads
Servings 4


SALADE AUX LARDONS PIZZA - RECIPE - FINECOOKING
2010-05-06 Recipe Salade aux Lardons Pizza. By Bruce Weinstein, Mark Scarbrough Fine Cooking Issue 105. Scott Phillips. Servings: four. This salad pizza replicates the flavors of a French bistro salad, complete with a shortcut version of lardons (diced bacon that’s been blanched and fried). Here, the bacon is simply sautéed and then baked on the pizza. …
From finecooking.com
4/5 (1)
Category Main Course
Cuisine French
Calories 590 per serving


A CLASSIC FRENCH SALAD, BY WAY OF MANHATTAN: SALADE FRISéE ...
2012-05-30 Salade Frisée aux Lardons Serves 2. 2 medium heads frisée, about 1/4 pound 1 tablespoon extra virgin olive oil 1/2 teaspoon Dijon mustard 1/2 teaspoon sherry vinegar salt and freshly ground pepper 1 teaspoon minced shallot 2 slices extra thick bacon distilled white vinegar 2 large eggs—the fresher, the better. Prepare the frisée. Rinse the heads thoroughly. Tear …
From blue-kitchen.com


FRISéE SALAD WITH LARDONS RECIPE - EASY RECIPES
Salade Frisée aux Lardons is made with curly endive, garnished with crisp bacon or salt pork, and topped (usually) with a poached egg. Though originally a country-style dish, it has long been a bistro specialty throughout much of France. It’s not hard to see why. How long do you cook French Frisee salad? For a more firm egg, go 2 and a half minutes or for an even more firm …
From recipegoulash.com


SALADE AUX LARDONS - CRECIPE.COM
Salade aux lardons . A chic, quick to make starter that looks great on the plate. Visit original page with recipe. Bookmark this recipe to cookbook online. Toss the salad and divide between six plates. Halve each egg lengthways and put two halves on each serving of salad. Serve immediately, with pain de campagne. Yield: Serves 6; Cooking time: 45 Min; Rating: 4/5; …
From crecipe.com


SALADE AUX LARDONS RECIPE
Get one of our Salade aux lardons recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Salade Nicoise This salade Nicoise recipe discusses how to make an excellent salad. If you follow this salade nicoise recipe, you can m. Bookmark. 45 min; 4 Yield; 98% Hot-smoked salmon salad with a chilli lemon dressing Salads can always be …
From crecipe.com


SALADE AUX LARDONS RECIPES
Healthy Salad Recipes; Light Salade aux Lardons; Light Salade aux Lardons. Rating: Unrated. Be the first to rate & review! This French bistro salad is usually made with fatty bacon from the … From eatingwell.com. Heat 1 tablespoon oil in a skillet over medium-high heat. Add bacon; cook, stirring, until brown and crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a …
From tfrecipes.com


FRISEE AUX LARDONS SALAD RECIPES
Stir together flour and remaining 1/2 tablespoon butter to make a beurre manié, then whisk into sauce and simmer, whisking occasionally, 3 minutes. Add half of lardons to sauce and keep warm off heat, covered. Wrap remaining lardons in foil and keep warm on rack in lower third of oven. Cook eggs and toasts:
From tfrecipes.com


SALADE AUX LARDONS RECIPE - EASY RECIPES
Light Salade aux Lardons Recipe. A kosher take on frisee au lardon, this salad is made with duck bacon. A riff on the bistro classic seen in most French restaurants, we’ve substituted our duck bacon for the pork lardons. Frisee Aux Lardons might be just the main course you are searching for. One serving contains 5425 calories, 203g of protein, and 266g of fat. This …
From recipegoulash.com


Related Search