Wheatless Wednesday: Bistro Salad, or, Frisee au Lardon | KCET
Wheatless Wednesday: Bistro Salad, or, Frisee au Lardon
Salads don't have to be healthy. We often think of them as such, but since they're an anything-goes food genre, they can be topped with anything. This updated French classic from Cook's Country isn't exactly unhealthy -- after all, that's a lot of greens -- but it does have bacon. As much bacon as you want. Enjoy it, whatever your definition of "healthy" may be.
Bistro Salad, or, Frisee au Lardon
1 tablespoon red wine vinegar
1 1/2 teaspoons minced shallot
1/2 teaspoon mayonnaise
1/2 teaspoon dijon mustard
Salt and pepper
3 tablespoons extra-virgin olive oil
8 slices thick-cut bacon, cut into 1-inch pieces
4 large eggs
1 head frisée (6 ounces), cut into 1-inch pieces
1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
Combine vinegar, shallot, mayonnaise, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper in bowl. Slowly whisk in oil until thoroughly incorporated; set aside.
Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from skillet. Heat fat over medium-low heat. Fry eggs, covered, until whites are just set, 2 to 3 minutes.
Meanwhile, toss frisée and romaine with dressing and divide among individual bowls. Top each salad with fried egg and bacon. Season with salt and pepper to taste. Serve.
Discover eight dazzling fountains that help define Los Angeles.
After the screening, KCET Cinema Series host Pete Hammond sat down with editor Joel Cox and Supervising Sound Editor Alan Murray.
For the last 30 years, El Nopal Press has intentionally been a studio where artists can experiment with printmaking. Some of the most provocative artistic pieces and innovations have come from the studio’s collaborations with women.
Enter to win tickets to the December 18 performance of Matthew Bourne’s Swan Lake at the Ahmanson Theatre.
- 1 of 225
- next ›