Salade frisée aux lardons

This curly endive salad with bacon is a French bistro classic and one of my favorites. I often serve it to friends at dinner parties, usually followed by another bistro dish, such as boeuf bourguignon or chicken Provencal with pastis. This is what we call cooking here with good honesty – informal and no-frills cuisine (more on this later). In fact, to prepare this salad, you only need two main ingredients: lettuce and bacon.

Curly salad with bacon / Curly endive salad with bacon

Let's start with the lettuce. Curly lettuce it is proudly displayed at French farmers' markets, with its yellow heart framed by a dark green crown. This type of salad is huge. It can measure up to 60cm in diameter when open. When I took the photo on the right, it practically covered the picnic table on my porch. So unless you're cooking for an army, you won't need everything for your salad. What to do with the rest? Either repeat the process or you can use it to make Italian Lettuce Soup, a recipe I hope to post someday soon.

Now the bacon. In France Bacon, or bacon sticks, are sold pre-cut in supermarkets. But for best results with this salad, it's best to start with a thick strip of bacon – about 1cm – and cut the lard yourself. The flavor and texture are better and your guests will appreciate it. If this isn't possible where you live, purchase thick-cut bacon strips and cut them into pieces. My advice: be generous with the bacon. He's the star of the show.

What else? Plenty of garlic in your favorite seasoning. I prefer a tangy lemon and olive oil sauce. Balsamic vinaigrette and mustard vinaigrette are also popular. Some chefs incorporate rendered bacon fat into the sauce, but I don't because I find it a little heavy.

To prepare the salad, prepare the sauce on the bottom of a large salad bowl, add the chopped garlic and place the chopped and washed leaves on top. Just before serving, fry the bacon. The salad arrives at the table with the bacon piping hot.

There are many variations of this basic salad. Croutons are often added. Sometimes the salad is topped with a poached or soft-boiled egg. I also saw other additions. But personally I prefer to omit these extras. I find that the salad is at its best without them.

As for with good honestythe expression derives from the word frank, meaning “frank”. In the 17th century Molière used Franquette, frankly so to speak, in his farce on French medicine, The Doctor in spite of himself. In the 16th century, second a Canadian government website, Franquetteevoking simplicity, it was used in contrast to French way (“French style”), meaning “with ceremony” or “luxuriously”.

While researching the origin of the term, I came across some amusing translations of the word “France”, which I had mistakenly believed was etymologically related to the word “France”.frank'. It seems that in the Navajo language France is known as Dáághahii dinner Loveor 'the land of those who wear moustaches', while in Maori France is known as Frenchwhich comes from — you guessed it — 'Yes, yes'.

Good cooking.

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