Before anyone even asks the question- no, we don’t grow our own frisee. And, frankly, we aren’t sure why. We could. Probably should. And Norcal has the climate to grow chicories like endive and frisee. A very minor mystery, to be sure. But we do have pretty consistent supply from some local farmers, and we make a lot of home-cured bacon, so it figures that we make Frisee Aux Lardon pretty often around here. Or, if you prefer English American, we make frisee salad with bacon pieces (lardon), poached eggs and a vinaigrette. (We cheat and fry our eggs, but there is a reason for that- see below).
Simple stuff, and very good stuff, at that. But like many classic French recipes (and many of the great salads) the devil is in the details. The real key here is good ingredients; local greens just out of the ground, good bacon and very fresh eggs (the yolks are less likely to break). With so few ingredients there is really nowhere to hide. But there are some easy ways to improve your salads, regardless of the recipe.
With any salad there are two things you can do to make the most of the greens. Firstly, greens start to wilt the minute they leave the ground, so a quick soak in cold water for at least 15, preferably 30, minutes will do wonders (even with firmer greens like frisee). Secondly, after washing / soaking you must thoroughly dry those greens! You want to know why that good restaurant salad is so much better than yours? They really dry their greens. Multiple spins, laid out on paper towels or cloth, etc. Why bother? Dressing sticks to dry greens, spreads evenly and isn’t diluted by extra water (wet greens make for soggy salads…yuk).
Putney Farm 
