One of my favorite salads is the French bistro classic, Salade Frisée Aux Lardons. It is the perfect combination of bacon with hardy frisée lettuce, a warm viniagrete of sherry vinegar, shallots, and bacon fat, topped with a soft poached egg. The key to this salad is making sure that you have a runny egg to create a “sauce” for the salad.
Bacon and eggs are a classic pairing, and not just for breakfast. Bacon and hard-cooked eggs are very important ingredients in potato salad as well as in Eggs Benedict. This salad is fairly simple to make. Cut bacon or pancetta into small squares and heat in a sauté pan until crispy. Then add minced shallots and cook until translucent and add sherry vinegar. Then pour the warm vinaigrette into a bowl over frisée lettuce, put on a plate, and add a soft poached egg.