I call this a breakfast salad because I would eat this for breakfast and it has bacon and a fried egg…need I say more? Frisee is a bitter lettuce in the Chicory family. I usually cut it with other mixed greens, which helps to soften the bitter edge. Since it’s a bitter lettuce, it just begs for fatty toppings to cut through! Get bacon nice and crisp or add a fired egg on top, or both!
What you need:
- half a head of frisee lettuce, washed and drained
- half a bag of mixed lettuce, washed and drained
- 4 piece of bacon, cut into pieces
- 1-2 eggs
- oil & lemon juice for vinaigrette
- Salt & Pepper
- Cheese for serving, I prefer goat chevre
While you prep the lettuce, cook the bacon over medium heat. Remove when it is nice a crisp and let drain on a paper towel. Save the bacon fat. You’ll cook you eggs in it.
Make garlic vinaigrette by making garlic paste and then combining it with olive oil and lemon juice in a 2:1 ratio. Toss your lettuce in the dressing. Now cook your eggs in the bacon fat till the white is just set. (Let the edges get a little crispy!)
Serve the salad with crispy bacon and a fried egg on top!