The famous 'frisée aux lardons' – now that's a salad with style! Hot, cold, crunchy, crisp, silky, salty, bitter, sweet. It ticks all the taste bud boxes in one go. And, if you add any cooked potatoes that are left over, you'll have a complete meal. If you can't find frisée, use another type of salad but choose one with character i.e. bitter and crunchy, as it is crucial for getting the balance of the recipe right. I'd suggest dandelion leaves greens, cos romaine lettuce, or wild chicory endive.
Radicchio Salad
Serves 6
Preheat the oven to 350°F.
Bitter greens with candied lemon peel, pine nuts, balsamico, and Parmigiano-Reggiano cheese become a salad destined for the holidays.