I love a delicious and textural salad. This French Frisée Salad Recipe always hits the spot for me. It is filling and crazy delicious, with a bacon fat dressing, bacon croutons (a.k.a lardons), and a poached egg. This is not your basic frisée salad! When the combination of flavors comes together, the salad is unparalleled perfection. I will give you two versions of the recipe today: one that is paleo and one that isn't. For the paleo version, we will use raw honey instead of the brown sugar in the sweet and sour gastrique sauce. Ready for some fun? Let's make the salad!
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Paleo
Table of Contents
6 Reasons to Love This Recipe
Frisée salad tops my list of favorites for solid reasons:
- It's a salad recipe that most people only see in restaurants.
- The dressing is so good that you'll wonder where it has been your whole life.
- Poached eggs and bacon taste amazing together!
- Even though there are multiple steps, it's an easy-to-follow recipe.
- It's low-carb, but nobody would even think of asking.
- Perfect as a starter, or for a complete meal and a heartier dish, try adding pork or another protein addition.
Is Frisée Salad Low-Carb?
Yes, a frisée salad made with low-carb seasonings, toppings, dressings, and vegetables is compatible with a low-carb diet. This appealing dish has 6 g net carbs per serving, which is suitable for a low-carb diet. Moreover, you can further reduce the carb load by using a low-carb sweetener (monk fruit, allulose, stevia, or Erythritol) instead of honey or brown sugar.
Frisée Salad Ingredient List
The delicious frisée salad with poached egg recipe calls for the following ingredients:
For the Salad
- 2 heads frisée lettuce
For the Bacon Croutons (Lardons)
- ½ pound slab of bacon, cut into ½-inch strips, and then into batons
For the Poached Eggs
- 4 eggs
- 1 tablespoon white wine vinegar
For the Bacon Fat Dressing
- ¼ cup white wine vinegar
- 1 tablespoon raw honey (FOR PALEO ONLY), or 2 tablespoons brown sugar (for traditional-style)
- 1 tablespoon whole-grain mustard
- ½ cup rendered bacon fat
Ingredients Substitutions
Here are high-quality swaps for some of the ingredients listed above:
- Frisée lettuce: Look for curly endive or chicory lettuce. Frisée is often sold under their names. Escarole is a close second if you don't find them. A word of warning: endive lettuce is NOT the same as the curly leaves of curly endive!
- Slab bacon: Any good, thick-cut bacon will do.
- White wine vinegar: Apple cider vinegar or red wine vinegar are excellent alternatives with a similar flavor profile.
- Raw honey or brown sugar: For a lower-carb version of this recipe, use monk fruit sweetener or Erythritol.
- Whole grain mustard: Use Dijon mustard and ½ teaspoon of mustard seeds.
- Rendered bacon fat: Use duck fat, ghee, or clarified butter. It will have a milder flavor, although still delicious.
Additional Ingredients
Customize the crisp frisée lettuce recipe to your liking with any of these optional ingredients:
- Aromatic herbs: Give the salad a herbaceous twist with fresh herbs like chopped chives, basil, or even some tarragon for extra flavor.
- Cheese: Top the salad with some freshly grated parmesan cheese (I would avoid anything pre-grated or from a can for this recipe). Goat cheese crumbles or blue cheese also pair well with the bacon croutons.
- Nuts: Toast some pine nuts, walnuts, or pecans. Chop the walnuts or pecans before toasting. Sprinkle them over the salad for extra crunch and a nutty flavor.
- Fruits: If you're not low-carb, add thin slices of ripe pear to the salad. They will melt in your mouth. Ripe pear pairs well with toasted walnuts, taking the frisee recipe's flavors to the next level.
- Croutons: If you are not watching your carb intake, add some traditional or gluten-free croutons to make the classic frisée salad.
Note: The additional ingredients are optional and not part of the original recipe. Use them only to enhance the frisée salad's flavors.
Cooking Tools
The simple frisée recipe requires the following tools:
- Heavy-bottomed pan
- Medium pot
- Small sauté pan
- A large mixing bowl
- Knife
- Cutting board
- Tongs
- Measuring cups and spoons
How to Make Frisée Salad: Complete Cooking Guide
Cooking Method
- Egg poaching
- Sautéing
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Place a small pot of water over medium-high heat for the poached eggs. Add the vinegar and let it come to a boil while you are making all the other items. If you have experience making poached eggs, use a larger pot to cook more than 1 at a time. If you have not made them before, start with a small pot. It is much easier.
- Next, wash the lettuce in cold water and either spin it dry with a salad spinner, or pat dry with paper towels or a clean dish towel. When dry, tear it into bite-sized pieces with your hands. Set aside.
Cooking Instructions
For the Bacon Croutons
- Use a heavy-bottomed pan (preferably cast iron) and heat over medium-high heat. Add the bacon pieces so the broad side is flat against the bottom. When the fat starts to render, lower the heat to medium-low. Continue to cook for about 20 minutes, then use tongs to flip the bacon pieces over and cook for another 15 to 20 minutes. If you have thinner bacon, the cooking time should be reduced.
- Use the tongs to remove the crispy bacon bits to a bowl. Leave the fat in the pan.
Making the Bacon Fat Dressing
- In a small sauté pan, make the gastrique by adding the vinegar and either the honey or brown sugar. Turn the heat to high. Mix well and continue to mix until the vinegar has reduced by about half. Turn the heat to low.
- Add the mustard and mix well.
- Add in about ½ cup of the liquid bacon fat. Turn the heat to medium and mix the bacon vinaigrette well. Allow to thicken to your desired consistency. Turn off the heat and make some poached eggs!
Making the Poached Eggs
- The water should be nice and hot by now. We are looking for a lazy boil, not a rolling boil. If your water is going crazy, reduce the heat and allow it to calm down. Then, using your slotted spoon, make a slight current in the water with a clockwise motion. Just slight- it should not be crazy. Crack the egg right into the center of the pot. You will see all the wisps rotate around the egg. This is why we created a slight current.
- Allow to cook for 2 minutes for a really runny egg. For a more firm egg, go 2 and a half minutes, or for an even more firm egg, go to 3 minutes. Remove with a slotted spoon and place on a paper towel. Cover with tented foil.
- Cook the remaining eggs in the same manner.
Bringing it all together
- Add enough dressing to the bottom of a large bowl. Toss in the lettuce and coat using some tongs.
- Place the cooked bacon croutons evenly on the bottom of 4 plates. Top with the dressed frisée and poached egg.
- Serve immediately and enjoy.
Step 1: The first step for the bacon fat dressing is to start the gastrique, which is just a mixture of sugar (or honey) and vinegar.
Step 2: After the gastrique has reduced by just about half, add in the whole grain mustard. This is an ancient mustard I am using here- it is mild and delicious.
Step 3: Mix the mustard in well to the gastrique. If you need to pause the recipe to make the bacon croutons, wash the frisee or start poaching eggs, this is a great place to do it.
Step 4: When you add in the bacon fat to the gastrique, it will start to bubble. Cook over medium-high heat to your desired consistency. Remember that when it starts to cool it will congeal quickly.
Step 5: Making the bacon croutons (lardons) for the frisee salad. These are slow rendered and delicious. In this picture they are at the very end of the cooking process.
Step 6: Making poached eggs is easy- just a bit of vinegar and almost-rolling-boil water. A slotted spoon is highly recommended too! I make 2 minute poached eggs.
💡 My Pro Tip
Do not pour the frisée salad dressing over the salad mixture while still hot. While frisée lettuce is a relatively sturdy green veggie, it won't retain its texture if you pour hot sugar and fat over it. Let the bacon fat dressing cool a bit before adding to the lettuce.
Also, don't pour the dressing on the salad. Pour it into the bottom of a large bowl (just enough to coat the lettuce), and then add the salad on top. Use tongs to coat the lettuce— it will get in all the nooks and crannies and eliminate big sludgy dressing spots.
⏲️ Time-Saving Tips
- Use pre-poached eggs from the dairy section of grocery stores. They will save you some prep time.
- Make the bacon croutons ahead of time. Keep the rendered fat in a separate container.
- Use my Hot Bacon Dressing recipe. It is easier and faster to make and tastes amazing on this salad.
What To Serve With Frisée Salad?
The frisée salad is a perfect side dish for various recipes. I enjoy mine with the following low-carb dishes:
- Crispy Pork Belly: Bacon fat dressing, bacon croutons, and pork belly all-in-one meal are the ultimate culinary experience for any pork lover.
- Tomato Coulis: The delicious salad is a fine accompaniment to the sweet and acidic tomato coulis.
- Porterhouse Steak: The steak's savory and bold flavors are nicely contrasted by the salad's delicious flavors and crisp texture.
- Pan-Seared Pork Chops: This is my favorite combo. The flavorful salad adds brightness, freshness, and a crisp texture to the tender and juicy pork chops.
Storage and Reheating Intructions
Storage
- Store all the components separately. The lettuce should last in the fridge for a few days. The dressing for up to a week or so, along with the bacon croutons. The poached eggs should be made at the time of cooking.
Reheating
- Reheat the bacon dressing in a pan over low heat, stirring frequently. The bacon lardon (bacon croutons) also reheat well in a pan on the stove over medium heat.
Freezing
- The frisée salad combined is not freezer-friendly. However, you can freeze the bacon croutons.
Conclusion
Making this fresh Frisée Salad Recipe may be more tasking than a regular salad, but the results are worth it. The recipe yields a gorgeous, flavor-packed, home-cooked salad that tastes divine on its own and with other main dishes. I love mine simple with minimal fresh ingredients, but you can make yours with your favorite seasonings and additional ingredients.
WIth its robust flavor, it's a sophisticated side dish to go with pork chops, pork belly, or a steak on a cozy dinner night. Or try it as a perfect lunch salad if you want something light, yet filling. Share your photos and thoughts on the recipe on my social media— and have fun cooking!
More Delicious Salad Recipes
Need more flavorful homemade salad ideas? Check out these recipes:
FAQs
A frisée salad is a hearty salad with frisée (a leafy green vegetable in the chicory family) as the primary ingredient. Other ingredients commonly added to the salad to balance frisée's slightly bitter taste and crisp texture are poached eggs, bacon croutons, shallots, chives or parsley, a dressing, and traditional croutons.
Frisée is also commonly known as curly endive.
Wash the frisée, trim the bottom of its head, separate the leaves with your hand, and tear or cut them into bite-sized pieces. You can also remove the tough stems.
Yes, raw frisée is a popular ingredient for salads and fresh recipes.
Frisée Salad Recipe
Ingredients
For the Salad
- 2 heads frisée lettuce
For the Bacon Croutons (Lardons)
- ½ pound slab of bacon cut into ½-inch strips, and then into batons
For the Poached Eggs
- 4 eggs
- 1 tablespoon white wine vinegar
For the Bacon Fat Dressing
- ¼ cup white wine vinegar
- 1 tablespoon raw honey FOR PALEO ONLY, or 2 tablespoons brown sugar (for traditional-style)
- 1 tablespoon whole-grain mustard
- ½ cup rendered bacon fat
Instructions
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Place a small pot of water over medium-high heat for the poached eggs. Add the vinegar and let it come to a boil while you are making all the other items. If you have experience making poached eggs, use a larger pot to cook more than 1 at a time. If you have not made them before, start with a small pot. It is much easier.
- Next, wash the lettuce in cold water and either spin it dry with a salad spinner, or pat dry with paper towels or a clean dish towel. When dry, tear it into bite-sized pieces with your hands. Set aside.
Cooking Instructions
For the Bacon Croutons
- Use a heavy-bottomed pan (preferably cast iron) and heat over medium-high heat. Add the bacon pieces so the broad side is flat against the bottom. When the fat starts to render, lower the heat to medium-low. Continue to cook for about 20 minutes, then use tongs to flip the bacon pieces over and cook for another 15 to 20 minutes. If you have thinner bacon, the cooking time should be reduced.
- Use the tongs to remove the crispy bacon bits to a bowl. Leave the fat in the pan.
Making the Bacon Fat Dressing
- In a small sauté pan, make the gastrique by adding the vinegar and either the honey or brown sugar. Turn the heat to high. Mix well and continue to mix until the vinegar has reduced by about half. Turn the heat to low.
- Add the mustard and mix well.
- Add in about ½ cup of the liquid bacon fat. Turn the heat to medium and mix the bacon vinaigrette well. Allow to thicken to your desired consistency. Turn off the heat and make some poached eggs!
Making the Poached Eggs
- The water should be nice and hot by now. We are looking for a lazy boil, not a rolling boil. If your water is going crazy, reduce the heat and allow it to calm down. Then, using your slotted spoon, make a slight current in the water with a clockwise motion. Just slight- it should not be crazy. Crack the egg right into the center of the pot. You will see all the wisps rotate around the egg. This is why we created a slight current.
- Allow to cook for 2 minutes for a really runny egg. For a more firm egg, go 2 and a half minutes, or for an even more firm egg, go to 3 minutes. Remove with a slotted spoon and place on a paper towel. Cover with tented foil.
- Cook the remaining eggs in the same manner.
Bringing it all together
- Add enough dressing to the bottom of a large bowl. Toss in the lettuce and coat using some tongs.
- Place the cooked bacon croutons evenly on the bottom of 4 plates. Top with the dressed frisée and poached egg.
- Serve immediately and enjoy.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Dave Gressley says
I like what you do. Keep it up!
Scott Groth says
Hi Dave:
Thank you so much- I'll keep cranking out the recipes!
Have an excellent day in the kitchen.
Scott
Bella says
Been following you in pinteres for a while now and just came here to have a look on your own blog and i'm already super amazed by your super delicious sounding recipes and really like how you're doing things here 🙂 I'll definitely come back more often! 🙂 have a nice day!
Scott Groth says
Hi Bella:
Sorry that my response has taken so long- the move overseas really threw a monkey-wrench into the gears. Thanks so much for your kind words- I really appreciate them more than you know. I have a whole slew of new recipes in the making that I'm working to get posted up- please come back to visit!
Take care and happy eating-
Scott
sarah says
Turned out amazing! Kids and adults loved them! Thank you!
Scott Groth says
Hi Sarah:
Great to hear that and thank you for taking the time to write your thoughts.
Have a fabulous day in the kitchen!
Scott
Carl Wickowski says
Didn't make the poached egg but used a sunny side up fried egg instead. I thought that everything together tasted really spectacular. Nice recipe.
Scott Groth says
Hi Carl:
That works too, variation is key. Thank you for posting.
Take care,
Scott
Parenting says
Very well written information. It will be useful to anybody who employess it, as well as myself. Keep doing what you are doing - for sure i will check out more posts.
Scott Groth says
Hi- not sure if this is a spam comment or a real one- but I will be sure to keep going with great recipes! Thanks so much for writing and have a great day!