Frisee aux Lardons

One of our favorite salads, and an excuse to have breakfast for dinner. Wash the lettuce and make most of your dressing, then put a pot of water on to simmer. Cook the lardons in a pan on real low heat while you enjoy a cocktail. Then the whole salad comes together in a couple of minutes.

Frisee aux Lardons Recipe

Frisee aux Lardons Recipe


  • Frisee aux Lardons 
  • (aka Salade Lyonnaise)
  • 8 cups frisee (about 1 large head)
  • 12 ounces slab bacon, cut into 3/4-inch dice
  • 2 teaspoons mustard
  • 1/3 cup red wine vinegar
  • 2 tablespoons white vinegar
  • 1/4 cup olive oil
  • 1/4 cup rendered bacon fat
  • 4 eggs
  • Salt and pepper


  1. In a salad spinner, wash and dry the frisee, then turn it out onto a kitchen towel to dry futher. Combine mustard and red wine vinegar and set aside. In a large stockpot, heat the white vinegar and 1 quart of water until boiling. (I like to bring this up very slowly to match the cooking time of the bacon.)
  2. Over low heat, cook the slab bacon until it is crispy on the outside but still has bite on the inside, about 30 minutes.
  3. All this can be done ahead. Now to make the salad, you must move quickly:
  4. Place the frisee in its serving bowl. Remove the bacon from the pan, set it on paper towels, and drain all but the 1/4 rendered fat. Over low heat, stir in the red wine vinegar-mustard mixture and add the olive oil. Whisk to combine.
  5. Be sure the vinegar-water is at a rolling boil. Crack one egg at a time into a small bowl or ramekin and immediately add to the water. Poach for 1 1/2 minutes. While the eggs are cooking, toss the frisee and reserved bacon with the warm dressing and season with salt and pepper.
  6. Using a slotted spoon, remove the eggs from the water and place 2 eggs on each salad. Crack fresh pepper over the eggs and serve.

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