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Bobby Flay’s Frisée Salad with Bacon Mustard Vinaigrette

  • Author: Misfits Market


  • 1 large head frisée lettuce, washed, dried, and torn into pieces
  • 1/2 pound thick-cut bacon, cut into lardons (¼-inch thick by 1-inch long)
  • 3 tablespoons white wine vinegar, divided
  • 2 tablespoons spicy mustard
  • Juice from 1/2 a lemon
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups cold water
  • 4 extra large eggs
  • Tortilla chips


  1. Place bacon in a large sauté pan over medium heat and cook, stirring occasionally, until golden brown and crispy and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels. Reserve the bacon fat for the vinaigrette and let cool.
  2. In a medium bowl, add 2 tablespoons vinegar, mustard, lemon juice, salt, and pepper. Whisk until combined. Then, slowly stream in the cooled bacon fat, continuously whisking until combined.
  3. Bring water and remaining 1 tablespoon vinegar to a simmer in a high-sided sauté pan. Break the eggs, one at a time, into a ramekin and carefully slide the egg into the simmering water.
  4. Poach for 4-5 minutes or until fully cooked. Remove eggs with a slotted spoon to a plate lined with paper towels and season with salt and pepper.
  5. Place the frisée greens in a large bowl, add half of the vinaigrette, and toss to combine. Season to taste with salt and pepper.
  6. Divide the dressed greens among 4 large plates and top with a poached egg. Garnish with crispy lardons, drizzle over more of the vinaigrette, and top with some crushed tortilla chips. Serve immediately and enjoy!