Frisée salad Lyonnaise-style from Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (page 33) by Jean-Georges Vongerichten and Mark Bittman

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Notes about this recipe

  • anya_sf on March 16, 2022

    Good, basic version of this dish. The recipe didn't say to drain the bacon, so I added the bacon fat to the salad as well (my bacon wasn't too fatty). I used spring onion (what I had) instead of shallot and sauteed it briefly in the bacon fat. I didn't need all the vinaigrette. With the bacon fat and egg yolk, the salad was well-balanced; without those, the dressing would have been too sharp for my taste.

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