Frisee Aux Lardons

Ingredients

1 Chicken livers, up to 2
6 ounces Blended oil
1 Shallot minced
1 pound Large cut country bacon, (about ½ inch by ½ inch by ½ inch)
2 Heads frisee, washed and trimmed

Preparation

1
For the dressing, saute the chicken livers until cooked through. In a blender, puree liver with oil, vinegar, and shallots. Season with salt and pepper to taste. Set aside.
2
For the salad, saute the lardons in a medium saute pan over medium heat until crispy. Transfer with bacon fat into mixing bowl. Toss with frisee and enough dressing until coated lightly.
3
Generously spread cheese on croutons.
4
Serve salad in individual plates topped with 1 crouton.

Tools

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Yield:

1.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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