Frisée aux Lardons
Frisée, Poached Egg, Bacon Lardons, Croutons, Sherry Vinaigrette
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
St. Neo's Brasserie
Frisée aux Lardons reflects a history of simple, rustic French cuisine. The use of readily available ingredients like frisée lettuce, bacon (lardons), eggs, and bread highlights the focus on local and seasonal ingredients. The dish likely evolved from the need to create satisfying meals with accessible components.
Frisée aux Lardons is often seen as a bistro classic, representing the unpretentious and comforting side of French cuisine. It's a dish that's both satisfying and elegant in its simplicity.
Bistro Staple
Frisée aux Lardons is a common sight on bistro menus across France, representing a classic, comforting, and readily available option for lunch or a light dinner.
Celebration of Simplicity
The dish highlights the French appreciation for using fresh, quality ingredients to create flavorful and satisfying meals without elaborate techniques.
Regional Variations
While the core elements remain consistent, regional variations may exist, particularly in the type of vinegar used for the vinaigrette or the style of croutons.
Frisée aux Lardons presents a delightful interplay of bitter, salty, rich, and tangy flavors.
The bitter frisée lettuce provides a counterpoint to the salty, smoky lardons. The poached egg adds richness and creaminess, its yolk coating the other ingredients for a luxurious mouthfeel. Croutons contribute a satisfying crunch and toasty flavor. The sherry vinaigrette ties everything together with its acidity and subtle sweetness, balancing the richness and bitterness.
Perfect Poached Egg
Ensure the egg is perfectly poached with a runny yolk, which is crucial for adding richness and sauce to the salad. Use the freshest eggs possible, and consider adding a splash of vinegar to the poaching water to help the whites coagulate.
Crispy Lardons
Render the lardons until they are crispy and golden brown, but avoid burning them. Properly rendered lardons provide the perfect salty and smoky flavor to balance the bitterness of the frisée.
Balanced Vinaigrette
The sherry vinaigrette should be well-balanced, with the right amount of acidity to cut through the richness of the egg and lardons. Taste and adjust the vinaigrette to your preference.
Frisee Preparation
Frisee can be quite bitter so make sure to wash it thoroughly and dry it well. Avoid over dressing so the bitterness isnt intensified by the acid in the vinaigrette.
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