Frisee aux Lardons

Kosher Frisee aux Lardons? Sounds like an oxymoron. Because this dish is based on lardons! which are crusty little fried pieces of pork fat. Definitely not kosher. However. Frisee aux Lardons using Facon (a new product from Jack’s Gourmet) definitely is. No one sent me any free Facon. No one asked me to use it. I just tasted it and knew it was meant for big things. Like this Frisee aux Lardons, which essentially is this lovely, light, springlike salad comprised of cooked bacon, poached egg and a light dressing that uses the rendered meat fat instead of salad oil. Do try it.   Frisee aux Lardons   2 heads frisee 6-8 ounces Facon, cut up 4 poached eggs 5 tablespoons white wine vinegar or lemon juice 2 teaspoons light brown sugar salt and freshly ground pepper to taste   Wash and dry the lettuce leaves and divide the greens among 4 plates. Cut the Facon into dice and cook in a saute pan over low-medium heat for 8-10 minutes, stirring frequently, or until the pieces are crispy and golden brown. Scatter the pieces over the frisee. Set the pan aside. Place a poached egg on top of each salad. Add the wine vinegar and brown sugar to the pan. Cook over high heat briefly while whisking the pan drippings, vinegar and brown sugar together. Immediately pour over the frisee. Makes 4 servings

Kosher Frisee aux Lardons? Sounds like an oxymoron. Because this dish is based on lardons! which are crusty little fried pieces of pork fat.

Definitely not kosher.

However. Frisee aux Lardons using Facon (a new product from Jack’s Gourmet) definitely is.

No one sent me any free Facon. No one asked me to use it.

I just tasted it and knew it was meant for big things.

Like this Frisee aux Lardons, which essentially is this lovely, light, springlike salad comprised of cooked bacon, poached egg and a light dressing that uses the rendered meat fat instead of salad oil.

Do try it.

 

Frisee aux Lardons

 

2 heads frisee

6-8 ounces Facon, cut up

4 poached eggs

5 tablespoons white wine vinegar or lemon juice

2 teaspoons light brown sugar

salt and freshly ground pepper to taste

 

Wash and dry the lettuce leaves and divide the greens among 4 plates. Cut the Facon into dice and cook in a saute pan over low-medium heat for 8-10 minutes, stirring frequently, or until the pieces are crispy and golden brown. Scatter the pieces over the frisee. Set the pan aside. Place a poached egg on top of each salad. Add the wine vinegar and brown sugar to the pan. Cook over high heat briefly while whisking the pan drippings, vinegar and brown sugar together. Immediately pour over the frisee. Makes 4 servings