Frisée aux Lardons

🛒 Ingredients

• Frisée Lettuce 80 g · 12 kcal
• Smoked Slab Bacon (Lardons) 100 g · 450 kcal
• Large Egg 60 g · 78 kcal
• Day-old Baguette 40 g · 106 kcal
• Red Wine Vinegar 15 g · 3 kcal
• Dijon Mustard 5 g · 5 kcal
• Garlic Clove 5 g · 7 kcal

👨‍🍳 Instructions

1. Wash and thoroughly dry the frisée lettuce; tear it into bite-sized pieces and place them in a large salad bowl.
2. Cut the bacon into lardons (small strips or cubes). Heat a large skillet over medium heat and cook the lardons until crispy. Remove the lardons with a slotted spoon and set aside, reserving the rendered fat in the skillet.
3. Cut the baguette into small cubes. Add the bread cubes to the skillet with the rendered bacon fat and cook, stirring occasionally, until golden brown and crispy; remove and set aside as croutons.
4. While the lardons and croutons are cooking, prepare the vinaigrette: mince the garlic and whisk it into the warm bacon fat remaining in the skillet. Deglaze with red wine vinegar, then whisk in Dijon mustard and season with fresh black pepper.
5. Poach the egg: Bring a pot of water to a gentle simmer with a splash of vinegar. Carefully crack an egg into a small bowl, then gently slide it into the simmering water. Cook for 3-4 minutes until the whites are set and the yolk is still runny; remove with a slotted spoon.
6. To assemble, pour the warm vinaigrette over the frisée lettuce and toss gently. Top with the crispy lardons, garlic croutons, and the freshly poached egg. Serve immediately.