WHAT ARE LARDONS RECIPES

Name: Sautéed potatoes with bacon lardons & persillade
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 1kg potatoes , cut into 2cm/3/4in pieces; 2 tbsp rapeseed oil; 300g smoked bacon lardons; 25g unsalted butter; small pack flat-leaf parsley , chopped; 2 tsp chopped chervil; 1 tarragon sprig, leaves chopped; 1 banana shallot , finely chopped; 2 garlic cloves , crushed

SAUTÉED POTATOES WITH BACON LARDONS & PERSILLADE RECIPE ...

Sautéed potatoes with bacon lardons & persillade recipe ... image

This fabulous French side dish of pan-fried potatoes and salty smoked bacon is finished with garlic and herbs, and pairs perfectly with roast meats and poultry

Provided by Raymond Blanc

Categories Side dish

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 9

Ingredients

1kg potatoes , cut into 2cm/3/4in pieces
2 tbsp rapeseed oil
300g smoked bacon lardons
25g unsalted butter
small pack flat-leaf parsley , chopped
2 tsp chopped chervil
1 tarragon sprig, leaves chopped
1 banana shallot , finely chopped
2 garlic cloves , crushed

Steps:

In a large saucepan on a high heat, simmer the potatoes for 5 mins in enough water to just cover them, then drain in a colander and leave for 1 min for the steam to escape.
In a small bowl, mix all the ingredients for the persillade together and set aside. Heat the oil in a large frying pan on a high heat, add the lardons and cook for 8-10 mins until lightly caramelised. Add the potatoes, then the butter.
Season with salt and freshly ground black pepper and cook for 10 mins, stirring regularly, until golden brown all over. Spoon out any excess fat and stir in the persillade. Taste and adjust the seasoning if necessary.

Nutrition Facts : Calories 321 calories, FatContent 17 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 4 grams fiber, ProteinContent 13 grams protein, SodiumContent 1.4 milligram of sodium

FRISÉE AUX LARDONS RECIPE - NYT COOKING

Frisée aux Lardons Recipe - NYT Cooking image

Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don’t chop them. For the lardons, use bacon or, if you don’t want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don’t overcook them, or the egg.

Provided by David Tanis

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 handfuls tender, pale curly endive (about 10 ounces)
6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
1/2 teaspoon finely grated garlic
3 tablespoons extra virgin olive oil
Salt and pepper
4 eggs
12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove

Steps:

Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.

Nutrition Facts : @context http//schema.org, Calories 390, UnsaturatedFatContent 21 grams, CarbohydrateContent 13 grams, FatContent 32 grams, FiberContent 3 grams, ProteinContent 14 grams, SaturatedFatContent 9 grams, SodiumContent 493 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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May 12, 2019 · You can also make cubed lardons, and then you’ll want to cut the bacon into about 1/3-inch small dice. Heat a large heavy skillet over medium heat. Add the bacon and cook, stirring occasionally until the fat has rendered out and the bacon is cooked and slightly crispy (It will crisp up a bit further as it cools).
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BEST LARDON RECIPES AND LARDON COOKING IDEAS

Sep 19, 2011 · Salade Lardon Recipe This recipe from Chef Laurent Quenioux of Vertical Wine Bar in Pasadena, Calif. is a classic French bistro dish that can be served both as a light starter dish or, in a larger portion, with a piece of baguette for a light lunch.
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Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook ...
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HOW TO MAKE BACON LARDONS AT HOME — THE MOM 100

May 12, 2019 · Recipes That Use Bacon Lardons: Lardons are classically used in salad, but you can use them in any recipe that would benefit from adding bacon. Lardons, Goat Cheese and Spinach Frittata. This Lardons, Goat Cheese and Spinach Frittata is one of my new favorite frittatas. An easy weekend breakfast recipe.
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