Frisee Salad with Lardons, Eggs and Herbed Vinaigrette

Total Time:
50 min
25 min
25 min

6 to 8 servings

  • 1 baguette, thinly sliced on the bias in 1/2-inch pieces
  • 9 tablespoons extra-virgin olive oil, divided
  • 1/2 pound sliced Gruyere cheese
  • 1 pound lardons, cut into pieces
  • 2 finely chopped shallots
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped tarragon leaves
  • 1 tablespoon chopped chervil leaves
  • 4 tablespoons butter
  • 6 large eggs
  • 6 heads frisee, washed and dried
  • Preheat the oven to 400 degrees F.

  • Put baguette slices on a sheet pan and drizzle with 2 tablespoons olive oil. Top each slice with some cheese. Place into oven for 10 minutes or until cheese is melted and brown.

  • In a medium saute pan over medium-high heat, add 1 tablespoon olive oil and lardons. Render lardons until crispy and caramelized.

  • While lardons are rendering, make the vinaigrette. In a small bowl, combine the shallots and mustard. Whisk in the vinegar and the remaining extra-virgin olive oil. Season with salt and pepper, tarragon and chervil.

  • Remove the lardons from pan and drain on a paper towel lined plate. Set aside. In the same skillet, add butter and crack eggs 1 at a time and cook 2 minutes per side, or until yolks are set.

  • While the eggs are cooking, arrange frisee in a large bowl. Pour dressing over frisee and toss to coat.

  • On 6 plates, arrange a mound of salad and top with fried eggs. Garnish with the lardons, and set 2 croutons on each plate. Serve immediately.

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