Chicken Confit Salad with Frisee and Lardons

A warm and satisfying salad featuring crispy chicken confit, bitter frisee lettuce, savory bacon lardons, and a tangy Dijon vinaigrette. A French bistro classic, perfect for lunch or a light dinner.

Prep Time

20 minutes

Total Time

60 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.49/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Snack•Salad

Cuisine:

French

Main Ingredient:

Chicken•Pork

Mood:

Healthy

Ingredients

Servings

4legsChicken Confit(Homemade or store-bought)

£8.00

1headFrisee Lettuce(Washed and dried)

£1.50

4ozBacon Lardons(Diced bacon)

£2.50

3tablespoonsOlive Oil(Extra virgin olive oil)

£0.25

2tablespoonsDijon Mustard(Strong Dijon mustard)

£0.10

1tablespoonRed Wine Vinegar

£0.05

1cloveGarlic(Minced)

£0.05

2tablespoonsFresh Parsley(Chopped)

£0.30

to tasteSalt

to tasteBlack Pepper(Freshly ground)

4Eggs(Optional, poached or fried)

£1.20

Total Cost

£13.95

£3.49 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
If using homemade chicken confit, ensure it is cooked through and the fat has rendered well. If using store-bought, remove from packaging.
3.
Place the chicken confit legs skin-side up on a baking sheet and bake for 20-30 minutes, or until the skin is golden brown and crispy.
4.
While the chicken is baking, prepare the bacon lardons. In a large skillet over medium heat, cook the bacon lardons until crispy and browned. Remove the lardons from the skillet and set aside on a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet.
5.
In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper to make the Dijon vinaigrette.
6.
Add the frisee lettuce to the skillet with the reserved bacon fat and toss gently over medium heat for about 1 minute, just until slightly wilted. This adds a nice warmth and flavor to the frisee. Remove from heat.
7.
Divide the warmed frisee lettuce among four plates. Top with the crispy bacon lardons and the crispy chicken confit.
8.
Drizzle the Dijon vinaigrette over each salad.
9.
Optional: Top each salad with a poached or fried egg for extra richness.

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My Notes

Nutrition Information

Nutrition per serving (300g)

725 kcal / 3033 kJ

Carbs

2% of RDA

Fat

58g

83% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

2 g

2% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

If you don't have bacon lardons, you can use regular bacon, diced.

For a richer flavor, use duck fat to crisp up the chicken confit instead of baking.

Adjust the amount of Dijon mustard and red wine vinegar in the vinaigrette to your taste.

If you prefer, you can skip warming the frisee lettuce in the bacon fat. Simply dress it with the vinaigrette.

To make poached eggs: Bring a pot of water to a simmer, add a splash of vinegar, and gently crack the eggs into the simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to remove the eggs from the water and place them on top of the salads.

Cooking Equipment

Oven

Large Skillet

Small Bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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