If you eat in French bistros, you’ve probably eaten or at least have seen a friseé salad with poached egg on the menu. This is a French classic, usually served with a smattering of lardons, (thick bacon pieces), and either red wine vinegar.

This is naturally low carb, gluten free and keto friendly.

This sound fancy and it’s bit of a dress up salad, but this class frisee salad is bistro salad and easy to make at home. This salad works because it has texture, a bit of sweet, bitter, creamy, crunchy and salty.

What is Friseé?

Friseé lettuce, a type of endive, is a member of the chicory family, with frizzy edges that taste a little bitter. This is why we dress it up with a bright red wine shallot vinaigrette. The bitterness is on the edges and the whiter part more mild. The salt in lardons balances the bitterness, as does the acid in the vinaigrette.

It’s very typical to see a frisée salad with lardons and poached eggs on the menu in a French bistro.

What are Lardons?

A lardon, is a small strip or cube of fatty bacon. Cut thick bacon in half inch pieces crosswise. Fry them after cutting them. Drain on paper towels.

Poached Eggs

Don’t let poached eggs intimidate you. They are perfect for frisèe salad. I have a perfect recipe for poached eggs here.

How to Make Red Wine Shallot Vinaigrette

When you make a vinaigrette, it’s important to make it sharp enough to bring brightness and enough acid to the salad. Taste a small amount with a spoon, but keep it mind it will be assimilated into the rest of the ingredients. Take a small pice of lettuce and dip it into your red wine shallot vinaigrette and use a little salt to taste. Always mix your mustard and acids first and slow add the oil. You can also shake all of this in a jar.

1 tablespoon dijon mustard
2 tablespoons minced shallots
1/4 red wine vinegar
juice of 1/2 lemon
1/2 to 3/4 cups extra virgin olive oil
sea salt
pepper

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Frisee Salad with Poached Egg, Red Wine Shallot Vinaigrette

Classic French Frisee Salad as Starter or Light Dinner

Prep Time15

Cook Time10

Course: Salad and Salad Dressing

Cuisine: French

Keyword: Frisee, Poached Eggs

Servings:

Ingredients

1 head Friseé
2 Poached Eggs
3 pieces thick bacon
Red Wine Vinaigrette

Red Wine Vinaigrette

1 tablespoon dijon mustard
2 tablespoons minced shallots
1/4 cup red wine vinegar
1/2 lemon (juice)
1/2 cup extra virgin olive oil could add 1/4 cup more if needed
salt, pepper to season

Instructions

Cut bacon (lardons) Into half inch pieces. Fry and drain on paper towels.
Prepare Vinaigrette
Arrange Frisee in bowl.
Toss with Vinaigrette, just enough until wet. Don't over do it.
Add Poached Eggs.

Red Wine Shallot Vinaigrette

Mix mustard with vinegar, shallots, lemon juice.
Slowly add in oil.

Notes

Vinegar: You can use champagne or sherry vinegar in place of red wine vinegar. Don’t use apple cider or balsamic for this recipe.

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