Frisées aux lardons salad
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked turkey bacon
8 slice(s)
Vinegar
3 Tbsp, white wine
Egg
4 large egg(s)
Chicken broth
1 cup(s)
Olive oil
1 Tbsp, garlic-flavored
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, freshly ground, or to taste
Lettuce
4 cup(s), chopped, curly greens
Instructions
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.
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