Braden Family Cookbook

Chuck Braden

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FRISEE AUX LARDONS                                Anthony Bourdain, Les Halles

DRESSING:

1 to 2 chicken livers

2 ounces Balsamic Vinegar

6 ounces blended oil

1 shallot minced

Salt and pepper

SALAD:

1 pound large cut country bacon (about ½ inch by ½ inch by ½ inch)

2 heads frisee, washed and trimmed

CROUTONS:

Roquefort or chevre cheese

4 slices of baguette, toasted

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.

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.

Generously spread cheese on croutons.

Serve salad in individual plates topped with 1 crouton.

Serves 4