Chicory & Lardon Salad

15 Mar

A classic Provencal salad of wild bitter greens with fried bacon pieces. This salad is the exception to the rule in that vinegar is put onto the leaves before oil.
Serves 2 as main 4 as a starter Prep 10min

  • 1 large head of scarole endive
  • handful of wild rocket (optional)
  • small bunch of flat leaf parsley finely minced
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 50g lardons or bacon cut into small pieces
  • Sea salt and cracked black pepper

Wash the the leaves well, remove any bad bits and tear into bite size pieces. Arrange the pieces in a large bowl. Put the oil and bacon in a frying pan and fry until crisp. Meanwhile sprinkle the leaves with vinegar, salt, pepper and parsley and toss well. When the bacon is ready pour over the salad oil and all. Give it a good toss before serving with chunks of fresh bread.

Gardeners Note The greens for this dish were traditionally wild leaves such as dandelion, burnet, wild chicories and any other herbs to be found in spring. You can use any other variety of endive or chicory, frisee is particularly good, rocket, lettuces and herbs.
original post 15/3/2007


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