Simple and impossibly good.
A head of Frissé lettuce. This is the really curly stuff, sometimes called endive lettuce, not to be confused with Belgium endives.
Lardons. In North America, the closest you can get is thick slabs of bacon, cut into small pieces, about ½ “ x ¼ “
Cheese. Try to get Comté, but you could make it with Emmantal.
A bit of lovely mustardy, garlicky salad dressing.
- Wash the lettuce and put it out on each plate individually, piling it high.
- Pour a little salad dressing onto the lettuce.
- Cut the cheese into cubes.
- Fry the lardons or bacon or pork bits, using a bit of olive oil to keep them cooking nicely.
- When the lardons are cooked, put them directly on the lettuce, when they are still hot, pouring some of the fat and oil onto the lettuce.
- Put on the cheese.
- Fry the egg in a little butter, sunny side up.
- Place the egg on the top.
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