How to Make a Classic Frisée Salad a.k.a. a French Bistro In a Bowl

(light timpani music)

So, now I'm going to show you how to do a frisee,

you know, a frisee lardon, it's a very,

very, very classic salad, more from Leon.

Why is it difficult to do a frisee lardon?

It's the eggs, poached eggs.

And that's difficult to poach eggs, it's not that easy

so what I recommend to people is to break the eggs first

in a little container, into a ramekin

or whatever you need, okay?

And make sure, don't break the egg yolks, so voila.

So we have some water, we are going to put a little touch

of white vinegar, okay, a little bit.

Corrugation of the egg white is more easy.

I'm going to bring to boil my water and my vinegar,

take a little spoon with some hole if you can

and make sure your water is very, very hot, okay?

You want to right away the egg white to go all around

the egg yolk, that is the most difficult thing

to get the egg white around the egg yolk.

So what we really want to understand

of the the eggs, the egg yolk to be liquid.

For our salad, now, we're gonna do our salad.

I'm gonna take a little bit of olive oil,

also a little shallot.

So we're going to spread the shallot,

but I don't want any coloration.

It's my garlic.

In France cooking, we use a lot of shallot, I love shallot.

So today I'm using bacon,

but you can use too, a cured lard.

So we have the bacon like this and we'll put the flame hot,

high, and we're going to caramelize a little bit the bacon.

You want crunchy and still moist,

you don't want to dry too much the bacon out.

Bacon, shallot.

So after we're going to deglaze,

we need a touch of red wine vinegar, okay?

I want them to be a little cooked, but I want them still

very tender, very fatty, I want to bring fat in my salad.

A little touch of salt.

A little touch of white pepper.

So bring to boil a little bit the vinegar, okay,

with the shallot, with the bacon, like this.

I'm going to wait for a little deglazing.

The fat and the vinegar is gonna be baking together

and I'm gonna have a little deglazing,

it's almost like a little sauce.

Now I'm going to add some frisee, okay?

Just here, and we turn off my heat and now I'm putting

my salad here and now I just cook it, not cook it,

but toss it, you know, in the salad.

You know, you want the salad to be warm.

(speaks in foreign language)

So toss it very well, okay?

So now, easy on the plate

with my vinegar.

Now egg, another very, very classic frisee.