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Salads - Classic French - Frisee Aux Lardon

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  • Difficulty: easy
  • Video Length: 11:36
  • Course: Sauces and Salads WTF?

Though this salad is simple, its success depends on the perfection of your technique. Try using slab bacon instead of pre-sliced - it gives you greater control of your recipe. These are your "lardons" crispy slices to complement the fresh frisee lettuce. Some tips on poaching eggs: Simmer the water, don't boil it. Add the eggs, and let simmer until the egg sets but the yolk is still runny. This can be a little trickier than it sounds; we'll devote an entire segment to it later. Assemble the salad, add croutons and you're done.

Spike Mendelsohn (Season 4)

Spike works as the chef de cuisine at Tribeca's new hotspot restaurant, Mai House, owned by the renowned restaurateur Drew Nieporent. Mai House was named as one of the New York Times' top ten best new restaurants of 2007. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world. Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family (first location opening in Washington D.C. later this year) The new restaurant features his weaknesses -- hamburgers, hot dogs, fries and milkshakes.