Frisee Aux Lardons is hands down my favorite salad. I love it for brunch, lunch, dinner, or whenever. The French really know how to do a salad right. Lightly dressed frisee, salty blue cheese, crispy chunks of slab bacon, and a poached egg oozing warm yolk over all of it. Since I still eat dairy and eggs adapting this recipe wasn't that tough but the question was could veggie bacon stripes really be used as a substitute for slab bacon. Turns out it can. It's not the same, obviously. It is not even similar but it does the job of giving the salad the salty smoked flavor that real bacon would.
Frisee Aux Lardons
1 head of frisee, rinsed and chopped or torn into bite sized pieces
4 eggs, the closer to farm fresh the better
4 - 5 strips of smart bacon or as I like to call it facon
a few ounces of French blue or Gorgonzola cheese, cubed
1/4 c. red wine vinegar
3 tbsp. olive oil
salt & pepper to taste
Cut veggie bacon strips into bite size pieces and heat in a skillet for a few minutes. Be sure not to over cook this stuff or else it will turn into cardboard.
Wisk together red wine vinegar and olive oil and toss with frisee. Add warmed veggie bacon and cheese to salad and incorporate.
In the meantime poach the eggs in a gently simmering pot of water for 3 to 5 minutes. Tip: adding a few tablespoons of white vinegar to the poaching water helps the egg whites stay together.
Divide frisee amongst 4 bowls. Top each with a poached egg and lightly season with salt and pepper. Enjoy!