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Lardon |
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Lar´don
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| We also raved about two salads -- frisee with poached quail eggs and lardons, and mache with shavings of parmesan and slices of candied beets. 6 thick slices bacon, cut into lardons 2 1/2 cups marble potatoes*** 2 tablespoons olive oil 2 teaspoons herbes de Provence 1 teaspoon fleur de sel 1/3 cup cleaned and blanched fava beans 1 head frisee, torn into bite-size pieces 1 teaspoon Cabernet vinegar Salt and freshly ground black pepper to taste It's just right as a prelude before diving into the unabashedly caloric frisee salad, that wondrous creation of the chefs of Lyon, who sprinkle the greens heavily with thick chunks of smoked bacon called lardons, then top the whole thing with a poached egg -- a dish to fall in love with. |
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