Woo hoo!!!
My version of Frisée Aux Lardons, sans frisée!
The dressing; a lemon Chardonnay vinaigrette! Tasty.
The dressed salad with bacon, home-made croutons and a side of oven pomme frites.
Top with a soft poached egg. Add some freshly cracked pepper and pinch of salt.
Dig In! The preferred salad would be frisée, but Giant didn't have any-go figure, so I got a bag mix of baby arugula mix, which had a small bit of frisée in it. It worked...and I'm not fond of arugula.Lemon Chardonnay Vinaigrette
1 small shallot finely diced, about 1 TB
pinch of sugar
1 tsp lemon juice
1-2 tsp Chardonnay vinegar (see 2nd photo above for the bottle)
2-4 TB olive oil
salt/pepper to taste
Whisk together, taste and adjust seasoning as necessary. The quantities are good faith estimates, as I didn't measure. This was enough dressing for one bag of salad mix, which as a main course, served the two of us.
As for the pomme frites...I sliced the potato and...get this...tossed it in some of the bacon fat...yeah, that's right...bacon fat...the roasted until crispy! Tee hee...
Enjoy!
2 comments:
I have to say this was VERY close to what we had at that nice French place in Bethesda. You get a great mix of cold (greens) and hot (egg). Not to mention tangy (dressing), salty (bacon) and creamy (egg yolk).
Ooh la la!
Been looking another variation for this dish and finally found it, i'll try this one.
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