2 Serves
25 Mins
Wash and dry the frisée lettuce thoroughly, tearing it into bite-sized pieces and placing it in a large mixing bowl.
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FrenchVitamin K
23 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
33 µg / 400 µgCalcium
34 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
220 mg / 4,700 mgSodium
1127 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
In a frying pan over medium heat, cook the bacon lardons until they are golden brown and crispy.
Whisk together the Dijon mustard, red wine vinegar, and minced shallot in a small bowl, then slowly drizzle in the olive oil to emulsify the dressing.
Pour the hot bacon lardons and their rendered fat over the frisée, add the dressing, and season with salt and pepper before tossing to combine.
12
g38
g5
g
Tunisian
French