Frisee Lardon

I finally got the energy to cook last night, after a super busy day yesterday! I saved this recipe recently and I am so glad Daul finally delivered my farmers market goods so I could make it. It's heavily adapted from Nancy Silverton who is one of my Los Angeles heroes. I have yet to dine at either of the Mozzas or at Campanile (sacrilege, I know, but I like almost never go out), but from what I hear they are pretty fantastic and if this recipe is any indication of what I have yet to experience, I can't wait to go! This is a pretty quick and easy recipe to prepare. I left out the bread because I didn't have any and haven't had time to make any since I have been back. Such is the life of a Hollywood gal. Haha, yeah RIGHT!! In case you haven't noticed, I am quite the opposite of a Hollywood gal. This is such a good recipe to have on hand. It's a pretty simple combination of ingredients, but the flavors are out of this world. Some time I will have to try this with the bread suggested in the original recipe.



Frisee Lardon
(Adapted from Nancy Silverton's Sandwich Book)

4 slices bacon, sliced
1 teaspoon extra-virgin olive oil
1 or 2 garlic cloves, minced
2 large eggs, hardboiled
1/2 small head radicchio, cut into large pieces
1 small bunch frisee, core removed, pulled apart into small bunches
1 teaspoon bacon fat
1 shallot, minced
1 teaspoon balsamic vinegar
Kosher salt
Freshly ground black pepper
1 teaspoon Dijon mustard

In a medium pan over medium-low heat, cook the bacon until crispy. Drain the bacon on towels and reserve one teaspoon of the rendered bacon fat in the pan. Add the olive oil, shallots, and garlic to the pan and cook for 2 to 3 minutes. Whisk in the Dijon mustard and balsamic and season with salt and pepper. Cook for about 1 minute and until combined. Remove the vinaigrette from the heat and stir in the bacon.

Divide the frisee and radicchio between two plates. Top with the vinaigrette and toss to combine. Top with sliced hardboiled eggs.