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
Optional extras
Caramelised onions, cucumber, lentils, poached or hard boiled egg
Step 1
Retain the oils from frying the bacon and fry the bread until lightly toasted (you may need to add more oil).
Step 2
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.
Step 3
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.
