Frisee aux lardons from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • shallots
  • baguette bread
  • Roquefort cheese
  • chicken livers
  • bacon
  • frisée

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on August 25, 2020

    This is definitely the best recipe I've tried so far for this kind of salad. The chicken liver vinaigrette really brought it to the next level, and all the flavours were perfectly in balance. I used half the quantity of bacon, which was fine for 2-3 servings, and a full quantity of the recipe for the chicken liver vinaigrette.

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