This is one of my all time favorite classic french bistro salads. So easy to put together and a meal in itself or a starter, all depends on how much you serve yourself. You want to use a nice curly endive salad with tender, light green centers. Do not use the harder dark green outer leaves. For the lardons, you may use bacon or pancetta and traditionally the egg is a soft poached egg. Clearly as you can see from my photograph, I did not use a poached egg. A poached egg is way better as when you cut into it, it runs out onto the salad, croutons and lardons and is so good, but I had two hard-boiled eggs in my refrigerator that I wanted to use, so I used that instead.
Serves 4
Ingredients:
4 handfuls frisée / curly endive
200g lardons
4 eggs
2 teaspoons dijon mustard
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Maison Travers 
It looks good to me! I’ve done a couple of simplified niçose salads lately, dispensing with lettuce and tuna, replacing them with broad beans and asparagus.
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Broad beans make a great salad.
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Well, how delightfully convenient! Having a huge propensity to buying food on ‘special’ and curly endive now in my fridge, what can I say 🙂 ! It may say ‘cold’ here in Australia: that does not stop me from having a full-course salad for a main meal. Am smiling at Mad ’cause asparagus seems to be ‘creeping’ into a lot of ‘Nicoise] salads lately!!
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I also love eating salads all year round.
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The. Best. Salad. In. The. World.
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I think I have to agree with you there.
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My first one like this was actually in Lyons. Such wonderful food memories!
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You must come back soon😀
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