Frisee Salad with Lardons, Eggs and Herbed Vinaigre

Name: Frisee Salad with Lardons, Eggs and Herbed Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baguette, thinly sliced on the bias in 1/2-inch pieces; 9 tablespoons extra-virgin olive oil, divided; 1/2 pound sliced Gruyere cheese; 1 pound lardons, cut into pieces; 2 finely chopped shallots; 1 tablespoon Dijon mustard; 2 tablespoons sherry vinegar; Salt and freshly ground black pepper; 1 tablespoon chopped tarragon leaves; 1 tablespoon chopped chervil leaves; 4 tablespoons butter; 6 large eggs; 6 heads frisee, washed and dried

Servings: persons

1 baguette, thinly sliced on the bias in 1/2-inch pieces
9 tablespoons extra-virgin olive oil, divided
1/2 pound sliced Gruyere cheese
1 pound lardons, cut into pieces
2 finely chopped shallots
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
Salt and freshly ground black pepper
1 tablespoon chopped tarragon leaves
1 tablespoon chopped chervil leaves
4 tablespoons butter
6 large eggs
6 heads frisee, washed and dried

1
Preheat the oven to 400 degrees F.
2
Put baguette slices on a sheet pan and drizzle with 2 tablespoons olive oil.
3
Top each slice with some cheese.
4
Place into oven for 10 minutes or until cheese is melted and brown.
5
In a medium saute pan over medium-high heat, add 1 tablespoon olive oil and lardons.
6
Render lardons until crispy and caramelized.
7
While lardons are rendering, make the vinaigrette.
8
In a small bowl, combine the shallots and mustard.
9
Whisk in the vinegar and the remaining extra-virgin olive oil.
10
Season with salt and pepper, tarragon and chervil.
11
Remove the lardons from pan and drain on a paper towel lined plate.
12
Set aside.
13
In the same skillet, add butter and crack eggs 1 at a time and cook 2 minutes per side, or until yolks are set.
14
While the eggs are cooking, arrange frisee in a large bowl.
15
Pour dressing over frisee and toss to coat.
16
On 6 plates, arrange a mound of salad and top with fried eggs.
17
Garnish with the lardons, and set 2 croutons on each plate.
18
Serve immediately.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 baguette, thinly sliced on the bias in 1/2-inch pieces, 9 tablespoons extra-virgin olive oil, divided, 1/2 pound sliced Gruyere cheese, 1 pound lardons, cut into pieces, and more.

Yes, Frisee Salad with Lardons, Eggs and Herbed Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Frisee Salad with Lardons, Eggs and Herbed Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions