Recipe 12: salad as a meal challenge

As I wrap up the Salad as a Meal challenge, I enjoyed bacon and eggs for dinner. Does it get any better? Well, maybe if you call it "Fresee aux lardons" as Patricia Wells does. Sounds fancy huh?

Regardless of what you call it, this classic french dish, comprised of a green salad topped with poached eggs and lardons, is beyond delicious. Classically this dish uses frisee, or curly endive, rather than a spring baby greens mix, as I did. Lardons is the french word for bacon pieces.
I topped off the salad with fresh chives from the garden and a side of socca, a chickpea flour pancake. Ms. Wells suggests a side of thin bread crisps, which she provides the recipe for. I would have made the bread crisp recipe had I not completely fallen in love with the socca, which I tried earlier in this challenge, and felt a desperate need to make it again.

Frisee Aux Lardons

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