Frisee Aux Lardons Recipe. A classic French Bistro salad recipe that combines large bacon bits, croutons, baby lettuces, and a warm vinaigrette. When you combine all of these wonderful flavors it the perfect kickoff to a special meal.
chopped into 1/2 inch cubes
red wine vinegar
baby lettuces and greens
Preheat the oven to 350 degrees.
Brush each side of the baguette slices with olive oil. Set the remaining olive oil to the side. Sprinkle with salt and pepper. Cut into 1 inch cubes and place on a baking sheet. Bake for 10 to 15 minutes until golden brown.
Place the chopped salt pork in a saucepan and cover with cold water. Heat the saucepan over high heat and bring to a boil. Boil for about 2 minutes. Remove the salt pork and pat dry.
Heat the remaining olive oil over medium high heat. Add the chopped salt pork and fry for 10 minutes or until golden brown.
Remove the fried salt pork and all but 1/2 cup of the fat from the frying pan.
To make the vinaigrette add the shallots, red wine vinegar, parsley, thyme, rosemary, and garlic to the warm fat. Cook over low heat for about 5 minutes until the shallots become translucent. Season with salt and pepper to taste.
In a salad bowl toss the baby lettuce, fried salt pork, and croutons.
Drizzle with warm vinaigrette and serve immediately.