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Curly Endive with Bacon
Salade Lyonnaise
A Recipe From: Lyon
With the addition of poached eggs, this classic salad from the Lyonnais makes a tasty meal.

Skill Level: Average
Serves: 4

Directions
Rinse, dry and separate leaves of the frisée. Over medium-high heat, cook the lardons in a heavy frying pan until slightly crisp, about 5 minutes. With a slotted spoon, remove lardons for the pan, reserving drippings. Make the vinaigrette: combine vinegar, garlic, salt and pepper, olive oil and one Tbsp bacon grease. Dress the salad and mix in the lardons. Divide among four plates and top with a warm poached egg.

Sylvaine's tips
When buying frisee lettuce, look for bunches that have a lot of tender yellow leaves in the center. The larger, green leaves tend to be more bitter.

Recipe Contributed By
Joie de Vivre

Recipe Category: Salads


Ingredients
One head young frisee lettuce
6 oz slab bacon, cut into lardons (1/2~ dice) Available Online
1 Tbsp red wine vinegar Available Online
1 clove garlic, peeled and crushed
Salt and pepper to taste
2 Tbsp extra-virgin olive oil Available Online
4 eggs, poached (optional)


Wine Pairings

wine Beaujolais



Items Available For This Recipe


Lardons-Diced pancetta 2 lbs

$29.95    ( Item: #G501)


Old red wine vinegar 16 floz

$8.95    ( Item: #1010)


Arnaud extra-virgin olive oil, AOC Valle des Baux de Provence 17 fl oz

$44.95    ( Item: #2519)



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