Photo of Frisées aux lardons salad by WW

Frisées aux lardons salad

Total Time
20 min
10 min
10 min
This French-inspired salad is light on the hips but packed with flavor thanks to salty turkey bacon, white wine vinegar and garlic-flavored oil. "Frisée" refers to the lettuce, a curling, slightly bitter leaf in the chicory family. "Lardons" is French for bits of bacon, typically of pork and fatty, used to give flavor to dishes and/or to lard lean meats for roasting. Here, we've created a classic French bistro favorite that will likely become one of your go-to salads, too. It's hearty enough as a meal on its own. Pair it, like the French might, with a crusty baguette.


Uncooked turkey bacon

8 slice(s)


3 Tbsp, white wine


4 large egg(s)

Canned chicken broth

1 cup(s)

Olive oil

1 Tbsp, garlic-flavored

Table salt

tsp, or to taste

Black pepper

tsp, freshly ground, or to taste


4 cup(s), chopped, curly greens


  1. Cook bacon in a large skillet over medium-low heat until crisp, about 5 to 6 minutes. Or cook bacon in microwave as directed on package. Chop into small pieces.
  2. Meanwhile, bring 3 inches of water and 1 tablespoon of vinegar to a boil in a large saucepan over medium-high heat. Crack eggs into 4 small cups and slide one by one into saucepan, being careful not to break yolks. Reduce heat to medium-low and simmer until yolks are cooked through, about 3 minutes. Remove eggs from water using a slotted spoon; set aside.
  3. To make dressing, whisk together broth, remaining 2 tablespoons of vinegar and oil in a medium bowl. Season to taste with salt and pepper; stir in bacon.
  4. Arrange lettuce on four plates. Top each with a poached egg and drizzle each with about 1/4 cup of dressing.