Don’t worry…this salad is far from vegan. The mildly bitter greens are dressed in a shallot and Dijon dressing, it’s spiked with a generous handful of crispy lardons, or bacon in my case, and topped with a runny egg.
By the way, unless you’re some kind of crazy person, you’re going to need some crispy croutons or crostini to finish this masterpiece off. Here’s a link to the ones I used for this, sans Parmigiano-Reggiano. You’ll also want to taste and adjust the dressing to your liking. I use a 2-to-1, oil to vinegar ratio, as I think you need some acidity to cut the richness of the bacon and egg yolk, but you may not want it as sharp. As I joked about in the video, this is so tasty, it may be the only salad that has a chance to be picked as someone’s last meal. There’s good, and then there’s death row good. Anyway, I’ve been dying to film this old favorite, and I really hope you give it a try soon. Enjoy!
For 4 generous portions: 2 heads frisee lettuce, aka curly endive, or use arugula 8 oz bacon (or pancetta if you want to experience something closer to real lardons) 4 large eggs 1 tbsp chives For the dressing (makes extra, about 3/4 cup total): 1 generous tbsp minced shallots 1 generous tbsp Dijon mustard salt and pepper to taste 1/4 cup sherry vinegar 1/2 cup lightly flavored olive oil
source : http://imgur.com, http://slideshare.net, http://foodwishes.blogspot.com
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