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Salade frisee aux lardons from Roast Chicken and Other Stories by Simon Hopkinson and Lindsey Bareham

  • baguette bread
  • parsley
  • red wine vinegar
  • eggs
  • bacon
  • frisée

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Notes about this recipe

  • LeslieB22 on September 21, 2011

    Any thorough and classic cookbook has a recipe for this salad, but I've used this one and it's as good as any, I think. He's especially good at helping you with the timing, which is a bit rushed. Expose the frisee to as much heat from the dressing and bacon fat as possible - it's important that it wilts a bit.

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