To me, one of the most traditional and delectable French dishes is Frisée aux lardons; which is comprised of bitter frisée, smokey bacon, and an oozy poached egg. The salad is the epitome of French cooking at its finest and does the perfect job of marrying different tastes. Currently, the food trends in New York and the ones in France couldn’t be more dissimilar. Elements like Chia seeds and Flax Seed Oil would most likely be met by Parisians with a great deal of confusion and apprehension. I can’t deny my love for kale, it’s the perfect canvas for most flavors and has a nice bite to it as well.
I also added a few of my own additions that I thought would add something to the classic salad. Such as, crisp and slightly sour granny smith apple slices and salty parmesan cheese, adding unique flavor and textural profiles. Baby kale has the same health benefits of kale but closely resembles arugula in size and texture which makes it slightly easier to cook and eat. Together with the elements of a classic frisée salad, this dish is the perfect cross between French bistro fare and New York health food.
Ingredients: ▪ 4 Slabs Bacon ▪ 1 lb Baby Kale ▪ 1 Lemon, Juiced ▪ 1/2 Cup Grated Parmesan Cheese ▪ 3 Tbsp Olive oil ▪ 1 Granny Smith Apple, Julienned ▪ 1 Egg ▪ Pepper ▪ Salt (Preferably Maldon or Kosher)
For The Egg: Fill a small pot with water and place on medium-high heat. Crack an egg and place in a small bowl. When water begins to simmer, take the bowl with egg and slowly bring it down to the surface of the water, releasing the egg from the bowl. Once egg is in the water, create a soft whirlpool by dragging your spoon around the circumference of the pot. Cook for 4 minutes then place on small plate with a paper towel to soak up any excess liquid.
Cube bacon and place in skillet, cook until browned and crisp but not burnt, set aside.
Place kale in mixing bowl and toss with: lemon juice, olive oil, salt + pepper. Add Parmesan cheese and toss, insuring that it’s evenly mixed. Add apples and bacon and taste for seasoning. Place egg on top of salad and break it in half, ideally the yolk of the egg should act as a dressing for the salad. Season to taste and eat right away.