Frisée Aux Lardons Recipe

Inspired by Vin Rouge

Time30m

Serves2

frisée, potato, lardons, fried egg, Dijon vinaigrette

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Ingredients

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1
Prepare the Vinaigrette
In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and black pepper until well combined. Set aside.
2
Cook the Lardons
In a skillet over medium heat, cook the lardons until crispy. Remove and drain on paper towels.
3
Boil the Potatoes
In a pot of salted boiling water, add the diced potatoes and cook until tender, about 10-12 minutes. Drain and set aside.
4
Fry the Eggs
In the same skillet, crack the eggs and fry them to your desired doneness. Season with salt and pepper.
5
Combine the Salad
In a large bowl, toss the frisée lettuce with the cooked potatoes, crispy lardons, and enough vinaigrette to coat. Divide among plates.
6
Serve
Top each salad with a fried egg and drizzle with additional vinaigrette if desired. Serve immediately.