START TO FINISH: 15 minutes
SERVINGS: 6
Bitter greens pair with a rich dressing for this take on salade frisée au lardons. The dish typically is made with frisée lettuce, a poached egg and meaty salt pork for the lardons. We take our lead from Paul Bertolli, who refurbished the classic in his 2003 “Cooking by Hand,” using a mix of greens, toasted walnuts, pancetta and Parmesan. To make this salad, use any combination of bitter greens such as frisée, endive, radicchio, escarole or arugula. To toast the walnuts, spread them evenly on a rimmed baking sheet and bake at 350°F until lightly browned and fragrant, 5 to 7 minutes. A sharp Y-shaped vegetable peeler is the perfect tool for shaving the Parmesan cheese. For a heartier meal, and one that harkens back to this salad’s bistro roots, top with a fried egg.
Don’t allow the dressing to cool before adding it to the greens. Its consistency is best when warm, and its heat slightly softens the sturdy greens. By the same token, make sure the greens are not cold when dressed so the warm dressing doesn’t firm up on contact.
12 ounces mixed bitter greens (12 cups), torn
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
Kosher salt and ground black pepper
6 ounces thinly sliced pancetta, chopped
1 medium shallot, finely chopped
3 tablespoons extra-virgin olive oil
1 cup walnuts, toasted and roughly chopped
1 ounce Parmesan cheese, shaved (½ cup)
Place the greens in a large bowl and set aside. In a separate bowl, whisk together the vinegar, mustard and ½ teaspoon salt.
In a medium skillet over medium, cook the pancetta, stirring occasionally, until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate. Pour off all but 1 tablespoon fat from the skillet, then return it to medium heat. Add the shallot and cook, stirring, until light golden brown, about 2 minutes. Add the oil and the vinegar mixture, then remove from the heat and whisk until combined. Let sit for 30 seconds to warm through.
Add the warm dressing, walnuts and 1 teaspoon pepper to the greens and toss well. Taste and season with salt. Divide the salad among plates and top each portion with pancetta and Parmesan.