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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This recipe originates from Nord-Pas-de-Calais, a region in northern France. It is well-known for its potatoes, leeks, chicory and beer. Mussels are a speciality as is its famous Maroilles cheese. Traditional recipes often involve long, slow cooked dishes and stews, hearty fare. This is a great rustic French dish, perfect as a main course but also can be a starter or even a side dish. You can use cheeses such as Comté, Gruyère, Emmental or a combination.
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