Frisee Aux Lardons With Warm Vinaigrette

Recipe By:
Amoria.Pie
  • Currently 5.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[1]
 
submit photo Submit a Photo
  • Total Time 85 min Ico-add
  • Yield 6 Servings
  • Level Medium

A classic French Bistro recipe, its the perfect kick-off for a meal or just for great lunch.
 

Ingredients

  • Ten 1-inch-thick slices of french or italian bread (3 inches in diameter)
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 1/2 pound skinned lean and meaty salt pork, cut into 3/4 -inch dice
  • 4 shallots, sliced thin crosswise
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon chopped fresh rosemary leaves
  • 2 garlic cloves, minced
  • 12 cups frisee (curly endive), torn into pieces, washed thoroughly, and spun dry (about 2 large heads)
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. Make the croutons: Preheat oven to 350 degrees. Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper. Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes.
  2. 2. Boil the salt pork in cold water to cover in a saucepan for 2 minutes and drain in a colander. Rinse salt pork under cold water and pat very dry with paper towels.
  3. 3. Heat remaining 1 tablespoon olive oil in a large skillet over moderate heat, and cook salt pork, stirring frequently, until golden brown, about 10 minutes. Remove salt pork with a slotted spoon and drain on paper towels.
  4. 4. Pour all but 1/2 cup of fat from the skillet, and add the shallots, red-wine vinegar, herbs, and garlic. Cook the dressing, stirring, for 4 minutes, or until shallots are wilted. Season with salt and pepper.
  5. 5. In a large bowl toss the frisée, salt pork, croutons, and warm dressing. If salad seems dry, add a little more fat and vinegar. Divide salad among 6 plates and serve immediately.