French Foods: Curly Endive Salad With Bacon (Frisée aux Lardons)
This country-style salad is popular all over France. When they are in , dandelion leaves often replace the endive and the salad is sometimes sprinkled with chopped hard-boiled egg. You may also listen to the recipe by pressing the play button below:
- 225 g/8 oz/6 cups curly endive or escarole leaves
- 75—90 ml/5— 6 tbsp extra virgin olive oil
- 175 g/6 oz piece of smoked bacon, diced, or 6 thick-cut smoked bacon rashers, cut crossways into thin strips
- 55 g/2 oz/1 cup white bread cubes
- 1 small garlic clove, finely chopped
- 15 ml/l tbsp red wine vinegar ,
- 10 ml/2 tsp Dijon mustard
- Salt and freshly ground black pepper
- Tear the lettuce into bite-size pieces and put in a salad bowl.
- Heat 15 ml/1 tbsp of the oil in a medium non-stick frying pan over a medium-low heat and add the bacon. Fry gently until well browned, stirring occasionally. Remove the bacon with a slotted spoon and drain on kitchen paper.
- Add another 30 ml/2 tbsp of oil to the pan and fry the bread cubes over a medium-high heat, turning frequently, until evenly browned. Remove the bread cubes with a slotted spoon and drain on kitchen paper. Discard any remaining fat.
- Stir the garlic, vinegar and mustard into the pan with the remaining oil and heat until just warm, whisking to combine. Season to taste, then pour the dressing over the salad and sprinkle with the fried bacon and croûtons.