← Back to Search Results
sauteeing French
Frisée Aux Lardons Recipe-11535

Photo by: Joseph De Leo
Comments: 0


Yield: Serves 6


  • 1 lb (450 g) slab bacon, cut into 1-inch (2.5-cm) cubes
  • ½ baguette, cut into ½ -inch (1-cm) slices
  • Drizzle of olive oil
  • ¾ cup (170 g) Chicken Liver Vinaigrette
  • 2 heads of frisee, washed and torn into pieces
  • 1 shallot, thinly sliced
  • Salt and freshly ground black pepper
  • 6 ounces (168 g) Roquefort (that’s real Roquefort, knucklehead!), at room temperature


  • Medium saucepan
  • Strainer
  • Sauté pan
  • Salad bowl



Prepare the bacon by placing the cubes in the saucepan, covering them with water, and bringing to a quick boil. When the water boils, drain the bacon, discarding the water.

Toast the baguette slices in the oven with a drizzle of olive oil. Make sure you have your vinaigrette ready to go.


Place the sauté pan on high heat for 2 minutes, or until sizzling hot. Add the bacon and cook until crispy and brown. Place the cooked bacon in the salad bowl and discard all but 2 tablespoons (28 ml) of the bacon fat. Over medium-high heat, add the chicken liver vinaigrette to the now empty but still hot pan and bring to a boil. Remove from the heat.


Place the frisée in the salad bowl with the bacon and add the shallot. Toss the salad with the vinaigrette and season with salt and pepper.

Spread some Roquefort on each of the slices of toasted baguette. Divide the salad among six serving bowls, top each with two cheese-smeared toasts, and serve.

© 2004 Anthony Bourdain

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Chicken Liver Vinaigrette. For nutritional information on Chicken Liver Vinaigrette, please follow the link above. Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include drizzle of olive oil for toasting baguette.

535kcal (27%)
253mg (25%)
12mg (20%)
231mcg RAE (8%)
77mg (26%)
1606mg (67%)
17g (84%)
43g (66%)
2mg (11%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
martin-yans-china Martin Yan's China
by Martin Yan
cooking-for-friends Cooking for Friends
by Gordon Ramsay
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?