Recipe courtesy of Anthony Bourdain
Save Recipe Print




For the dressing, saute the chicken livers until cooked through. In a blender, puree liver with oil, vinegar, and shallots. Season with salt and pepper to taste. Set aside. For the salad, saute the lardons in a medium saute pan over medium heat until crispy. Transfer with bacon fat into mixing bowl. Toss with frisee and enough dressing until coated lightly. Generously spread cheese on croutons. Serve salad in individual plates topped with 1 crouton.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.


Sort of Frisee Lardons

Recipe courtesy of Nancy Silverton

Frisee Salad with Lardons and Poached Eggs

Recipe courtesy of Gourmet Magazine

Warm Lentil Salad with Honey Glazed Duck Breast, Lardons, and Frisee

Recipe courtesy of Food Network

Brussels Sprouts Lardons

Recipe courtesy of Ina Garten

Soupe aux Pois

Recipe courtesy of Laura Calder

Clafoutis aux Poires

Recipe courtesy of Daniel Rose

Mushrooms Aux Croustade

Recipe courtesy of Jill Davie

Grillade aux Truffes

Recipe courtesy of Samuel Chamberlain

Beignets aux Pommes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories