Lardon Frisse Recipe
Local Frisse, hearts of escarole, local pork belly, poached egg, chervil, dijon vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Pork Belly
In a skillet over medium heat, cook the pork belly until crispy, about 8-10 minutes. Drain on paper towels and set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into separate small bowls, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and set aside.
- 3
Make the Vinaigrette
In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and pepper until emulsified.
- 4
Assemble the Salad
In a large bowl, combine the frisée and escarole. Drizzle with the vinaigrette and toss gently. Divide among plates.
- 5
Top with Pork and Egg
Top each salad with crispy pork belly and a poached egg. Garnish with fresh chervil and additional black pepper if desired.
