Frisée aux lardon—so simple, yet so hard to master. French chef Ludo Lefebvre breaks down the art of this classic salad and makes it seem ever so easy to make. Not to mention he tells us the secret to the perfect poached egg. The sautéed shallots and tender bacon look so good in chef Lefebvre’s dish that there is no way we’re not trying this recipe immediately.
Shop our collection of the best sauté pans to make your salad up to Lefebvre's standards.
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