When on holiday we really just want to assemble food – not actually cook very much. Especially at lunchtime when the temperatures have soared. Children love salad with anything salty so bacon is a great option.
Frisée aux Lardons
- 6 Cups Frisée lettuce and spinach
- 8 Rashers Streaky bacon – Fried until crispy
- 2 Slices Thick white bread – Cubed
- 1 Clove Garlic – Chopped
- 6 Tbs Olive Oil
- 1 Tbs Red wine vinegar
- 2 Tsp Dijon mustard
- good pinch Salt & Pepper
Caramelised onions, cucumber, lentils, poached or hard boiled egg
Retain the oils from frying the bacon and fry the bread until lightly toasted (you may need to add more oil).
Combine in a bowl the lettuce, fried bread and bacon. Mix the garlic, vinegar, olive oil and mustard in the pan you used to fry the bacon and bread and whisk over a low heat until warm.
Season and pour warm dressing over the salad.
This is especially good with a poached egg on top, great additions for variety are puy lentils (buy the ready-soaked ones) and sliced cucumber.