Frisée Aux Lardons

Hello chef juniors, and we got another delight of the day which is Frisée Aux Lardons. Enjoy the recipe!

Ingredients:

• A large curly endive or escarole, about 450g/1 lb
• 1 tablespoon vegetable oil
• 175g/6 oz thickly sliced lean smoked bacon, dice
• 2 garlic cloves, thinly sliced
• 5 tablespoons red wine vinegar
• Freshly ground black pepper

Method:

1. Discard the tough outer green leaves from the curly endive or escarole and pull apart the central white leaves. Wash, dry well and put them in a salad bowl.
2. Just before serving, heat the oil in a frying pan, add the bacon and fry, stirring often. When the bacon is well browned and the fat is rendered, lower the heat and discard some fat if you have more than 3-4 tablespoons. Add the garlic and cook until the garlic is soft and fragrant but not browned, about 30 seconds. Pour the hot fat, bacon and garlic over the leaves and toss thoroughly so they wilt slightly.
3. Return the pan to the heat, add the vinegar and boil  for a few seconds, until reduced by half, stirring to dissolve the pan juices. Pour them over the salad and toss again. Add pepper to taste and spoon the salad on to warmed individual plates or bowls. Serve at once.
4. Fried croûtons, walnuts or a poached egg are optional additions.

Note:
This salad is the classic start to a winter meal. For a main course, look no further than coq au vin, boeuf bourguingnon or blanquette de veau, with fresh noodles or boiled rice. You can add a traditional dessert such as floating island, crème caramel or chocolate mousse to finish a nostalgic menu which is right back in style.