Hot bacon fat, a splash of vinegar and a wooden spoon scraping the skillet: the warm dressing sizzles, then barely wilts the frisée. Laurent Agnès’s Shallot Vinegar, sweet and mild, brings its aromatic shallot character to this bistro salad.
Serves 4 · 20 min
- Wash and dry 1 head of frisée lettuce and place it in a large bowl.
- Cook 5 oz (150 g) diced thick-cut bacon in a skillet until crisp, then add it to the salad.
- Off the heat, pour 3 tbsp of the shallot vinegar and 2 tbsp olive oil into the hot skillet, scraping up the browned bits.
- Pour the warm dressing over the frisée, toss and serve with croutons.
The star of this recipe: Shallot Vinegar, by Laurent Agnès.
