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  • Writer's pictureMartine Bertin-Peterson

A Very French Lunch!

Gout et Voyage Frisee Salad

It is very often true that a handful of quality ingredients is all you need to create a delicious meal. The Frisée Salad is a case in point. This classic French bistro dish comes together with 4 ingredients and a splash of vinaigrette dressing. With so few ingredients, you want each one to shine so be sure to buy the freshest frisée and the best quality smoked bacon you can find and consider making the croutons yourself.

Ingredients 1 head frisée lettuce, washed thoroughly and dried 1/2 lb best quality thick smoked bacon, cut into 1/2″ pieces 4 large eggs Croutons Classic vinaigrette

Bring a medium pan of water to boil over high heat. Add the eggs and lower the flame to maintain a gentle boil. In the meanwhile, sauté the bacon until it is cooked through but still chewy. You want “lardons” (small cubes) not bacon crumbles. Remove the “lardons” with a slotted spoon and drain on a paper towel. Boil the eggs for 4 minutes. Remove the eggs from the water with a spoon and allow to cool slightly, just until you can peel the eggs without burning your fingers. Distribute the frisée and bacon among 4 bowls, dress each bowl with vinaigrette. Carefully peel the eggs and place one egg in each bowl. Add a handful of croutons to each bowl and voilà, lunch is served. Pair with a chilled glass of Viognier or Sancerre and you have a very French bistro lunch.

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