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 inch by inch by 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