lardons [LAHR-don] A French term for bacon that has been diced, blanched and fried. Usually cut from slab bacon (as opposed to thin slices associated with American breakfasts) into a 1/4" wide, 1/4" thick, 1" or so long piece. Lardons are used to give flavor and/or texture most often to soups and salads.
Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. The third, written with co-author Faith Durand, is The Kitchn Cookbook. It will be published in Fall 2014 by Clarkson Potter.
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